Bakery Style Chocolate Cookies
There’s something incredibly comforting about a freshly baked chocolate cookie, especially when it resembles the kind you’d find in a cozy bakery. These Bakery Style Chocolate Cookies are rich, chewy, and packed with chocolate goodness. The combination of mini and regular chocolate chips creates a delightful texture and chocolate burst in every bite. Whether you’re baking for a special occasion or just indulging yourself, these cookies are sure to satisfy any sweet tooth!
Why It Works Every Time
Achieving that perfect bakery-style cookie is all about the balance of ingredients and technique. The use of both cake flour and all-purpose flour gives these cookies a tender texture while maintaining structure. Cornstarch adds a subtle softness, making the cookies chewy rather than cakey. The light brown sugar adds moisture and a hint of caramel flavor, while the melted butter ensures a rich, buttery taste. By mixing in both mini and regular chocolate chips, you’ll enjoy pockets of melted chocolate throughout, elevating your cookie experience to new heights.
What You’ll Gather
- 1/2 cup unsalted butter – Softened to room temperature for easy mixing.
- 3/4 cup light brown sugar – Firmly packed for sweetness and moisture.
- 1 large egg – Acts as a binding agent.
- 1 teaspoon vanilla extract – For that warm, aromatic flavor.
- 1/2 teaspoon cornstarch – Helps achieve a soft texture.
- 1/2 teaspoon baking soda – Provides leavening for a nice rise.
- 1/2 teaspoon salt – Enhances the overall flavor.
- 1/4 cup Dutch process cocoa powder – Adds a rich chocolate flavor (see note 1).
- 1/2 cup cake flour – Contributes to the soft and tender crumb (see note 2).
- 3/4 cup all-purpose flour – Gives structure to the cookie (see note 3).
- 1/2 cup mini chocolate chips – For added texture and chocolatey goodness.
- 1 cup milk chocolate chips or semi-sweet chocolate chips – Choose based on your sweetness preference (see note 4).
Recommended Tools
- Mixing bowls – For combining your ingredients.
- Stand mixer or hand mixer – To cream the butter and sugar together effectively.
- Measuring cups and spoons – Precision is key in baking!
- Baking sheets – Use non-stick or lined with parchment paper for best results.
- Cookie scoop – For evenly portioned cookies.
- Cooling rack – To cool the cookies evenly after baking.
Bakery Style Chocolate Cookies Made Stepwise
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and to perfection.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and light brown sugar. Using a stand mixer or hand mixer, beat them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Egg and Vanilla
Add the large egg and vanilla extract to the butter-sugar mixture. Continue mixing until everything is well incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the cornstarch, baking soda, salt, Dutch process cocoa powder, cake flour, and all-purpose flour until fully blended.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in the Chocolate Chips
Using a spatula, gently fold in the mini chocolate chips and milk chocolate chips (or semi-sweet chocolate chips). Ensure they are evenly distributed throughout the dough.
Step 7: Portion the Dough
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This waiting period helps them firm up while still keeping their chewy center.
Vegan & Vegetarian Swaps
- Butter – Use vegan butter or coconut oil in equal measure.
- Egg – Replace with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Milk chocolate chips – Choose dairy-free chocolate chips to keep it vegan.
- Cake flour – Substitute with a gluten-free all-purpose flour blend for a gluten-free version.
Problems & Prevention
- Cookies spreading too much – Ensure your butter is softened but not melted. Cold dough also helps prevent excessive spreading.
- Dry cookies – Avoid overbaking and ensure you’re measuring your flour correctly. Spoon it into your measuring cup instead of scooping directly from the bag.
- Cookies not rising – Ensure your baking soda is fresh. Old leavening agents can affect the rise of your cookies.
- Uneven baking – Rotate your baking sheets halfway through baking for even heat distribution.
Storage & Reheat Guide
To keep your Bakery Style Chocolate Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookie dough in portioned scoops. Just place the dough balls on a baking sheet, freeze until solid, then transfer them to a freezer bag. They can be baked directly from frozen; just add a couple of extra minutes to the baking time.
Handy Q&A
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour for cake flour, the texture may be slightly different. For the best results, stick to the original recipe for that tender crumb!
What if I don’t have Dutch process cocoa powder?
You can use natural cocoa powder instead, but the flavor and color will be slightly different. Dutch process cocoa gives a richer flavor and darker color.
How do I know when my cookies are done baking?
Your cookies should have set edges and a slightly soft center. They will continue to cook on the baking sheet once removed from the oven, so don’t wait until they are fully firm in the oven.
Can I add nuts to the cookie dough?
Absolutely! Chopped nuts such as walnuts or pecans add a wonderful crunch and flavor. Just fold them in with the chocolate chips.
Next Steps
Now that you have the recipe for these delectable Bakery Style Chocolate Cookies, it’s time to gather your ingredients and get baking! Enjoy the delightful aroma of cookies wafting through your kitchen, and don’t forget to share your creations with family and friends. Happy baking, and may every bite be as delicious as a cookie from your favorite bakery!
Bakery Style Chocolate Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter and light brown sugar. Beat together on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk together cornstarch, baking soda, salt, cocoa powder, cake flour, and all-purpose flour until fully blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the mini chocolate chips and milk chocolate chips.
- Using a cookie scoop or tablespoon, portion out the dough onto prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, until edges are set but centers are slightly underbaked.
- Allow cookies to cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookie dough in portioned scoops for longer storage.
- For a gluten-free version, substitute cake flour with gluten-free all-purpose flour blend.
