The BEST Bakery Style Chocolate Chip Cookies that are crisp on the outside, chewy on the inside, have a deep rich flavor, and DON’T require you to refrigerate the dough.
Thanks to my sister (one of the three) who’s birthday it is today (Happy Birthday!!!), I now have THE best chocolate chip cookie recipe… and a few more pounds fat on my body. Seriously, I made these on Monday and I have eaten like 5 a day. One day I even ate one before it was even 9am! I was making Carly some oatmeal for breakfast and there they were in the Tupperware just sitting on the counter calling for me. I couldn’t say no. This recipe seriously fulfills all my chocolate chip cookie needs! YAY!!!!! Plus my husband who never wants chocolate chip cookies is now converted to loving them. Uh-oh.
So, what makes these cookies THE BEST Bakery Style Chocolate Chip Cookies?
1) LOTS of chocolate! No more of this only getting 1 chocolate chip in each bite. Come on! No need to be stingy. You should be buying chocolate chips in bulk anyway.
2) Thick without having to chill (see #6).
3) Great taste and balance. These cookies use both brown sugar and white sugar, have a little molasses (gives it amazing flavor), a good amount of kosher salt to help bring out the flavors and leave you with a slightly sweet/salty taste, and little toffee bits to give a caramelized flavor. Mmmm!
4) Slightly crisp on the outside and chewy on the inside.
5) Good tasting dough. I love all kinds of batters from banana bread to brownie batter to cookie dough. Definitely ate a few cookies worth of dough while scooping them onto the pans.
6) Fast! None of this “refrigerate 2-24 hours” in order for it to stay thick. Ain’t nobody got time for that! When I am craving cookies, I want them N-O-W. Sure I could fill up on cookie dough (check!) but what about when I’m pregnant and have to restrain myself? Mama needs a cookie! See how important this is to me?! And actually, I did refrigerate some of the dough and made it the next morning and they didn’t turn out as thick. Interesting huh?
Anyway, just some important tips/directions 1) butter and eggs MUST be at room temperature. The butter should be soft enough to bend without breaking, but not too soft. I recommend letting it sit out for 1-2 hours before baking. 2) Don’t over mix the eggs. 3) Don’t over cook. Take them out when they barely are starting to brown.
If you had to choose: cookie dough or cookies?
I grew up always being allowed to eat dough/batters (and I have never gotten sick!… knock on wood). In fact, my mom would even pack a ball of cookie dough (with an ice pack) in our lunch for dessert. Yeah, my mom is awesome! I remember my mom letting all of us kids grab a spoon (we’d all grab the biggest we could find) once she was done making the dough and sample it. Bliss!
You might even want to squeeze some ice cream between two and call it a sandwich! Enjoy! 🙂
Bakery Style Chocolate Chip Cookies
- 3/4 cup 1 1/2 sticks butter, room temperature
- 1 cup brown sugar
- 1 cup sugar
- 3 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons Kosher salt
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 2 large eggs room temperature
- 2 cups semi-sweet chocolate chips
- 1/3 cup toffee bits
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper or Silpats.
- In a standing electric mixer, cream butter with sugars for 3 minutes on medium until creamy and light and fluffy.
- While butter is creaming, combine flour, salt, and soda together in a large bowl and then set aside.
- Mix in vanilla and molasses until combined and then add 1 egg at a time beating each until barely incorporated (you don't want to over mix). Add flour mixture a little at a time until almost combined (the flour will finish mixing in when you add the chocolate). Mix chocolate chips and toffee in by hand.
- Scoop dough into 2-3 tablespoon size balls (I do a heaping cookie scoop), placing 2 inches apart on baking sheet (I fit 8 per sheet). Cook for 11-13 minutes or until lightly brown on the edges. Cookies will look very puffed. Let cookies cool on pan for 5 minutes and then remove onto cooking rack.
Recipe Source: slightly adapted from Scout & Nimble (different chocolate, smaller cookies, added toffee bits…)