Bakehouse Bakery-Fashion Big Chocolate Chip Cookies are one of the best chocolate chip cookie recipe for large, thick, chewy cookies loaded with melty chocolate. Crispy on the sides, comfortable within the middle, and irresistibly buttery – these cookies are your secret weapon.

Mates, it’s an ideal day!

After greater than a decade of baking my dad’s Finest Browned Butter Chocolate Chip Cookies (and convincing you to do the identical thankyouverymuch), I’ve lastly developed a cookie recipe all my very own. The inspiration got here straight from The Bakehouse Texas, my month-to-month pop-up bakery kicking off later this month right here in Bellville. I wished a signature cookie that would maintain its personal on a bakery counter.  We’re speaking sufficiently big to cease visitors, thick sufficient to remain comfortable within the middle, and durable sufficient to bake completely from frozen (as a result of on pop-up bake days, we’re turning and burning trays like a well-oiled machine).

The result’s this absolute magnificence: a Texas-sized bakery-style chocolate chip cookie, buttery and deeply golden, studded with each milk and semi-sweet chocolate for that excellent melty distinction. I despatched the recipe to my dad (obvi the unique cookie grasp) and he was floored. In fact, now he’s tweaking it to his liking as a result of… effectively, he can’t assist himself.

In the event you can’t make it out to The Bakehouse Texas on one in every of our bakery days, a minimum of we will nonetheless share cookies from afar. Let’s bake!

Listed here are the elements you’ll must make my finest chocolate chip cookie recipe:

• All-purpose flour – The sturdy basis of any bakery cookie. Sufficient protein to present these big cookies construction, however nonetheless tender sufficient to remain chewy within the center.

• Baking powder – A contact of elevate for that golden, thick, bakery-style peak. It really works alongside baking soda to present the cookie that excellent comfortable dome as an alternative of spreading too skinny.

• Baking soda – For a little bit of unfold and people crispy caramelized edges that make the primary chew irresistible.

• Salt – Balances sweetness and sharpens the chocolate.

• Cornstarch – The key to comfortable facilities. Only a teaspoon helps hold the crumb tender even after cooling (in the event that they make it that far).

• Chilly salted butter, reduce into cubes – This recipe skips the room-temperature butter and goes proper in with chilly cubes for thick, bakery-style cookies that don’t soften out too quick within the oven. The salted butter provides depth and steadiness. I’m a convert!

• Brown sugar – The chewy, molasses-rich spine of the cookie. Provides moisture and depth of taste.

• Granulated sugar – Sweetness and crispness. It helps create that golden, flippantly crunchy exterior that breaks into the comfortable middle.

• Egg yolks – Richness and chew! Further yolks imply a extra luxurious texture and a contact of additional moisture that retains the cookies comfortable for days.

• Egg – The cookie’s binder and supply of lightness. One complete egg ties all of it collectively.

• Vanilla extract – A splash of heat and aroma. Don’t be shy—this brings bakery-level taste.

• Semi-sweet and milk chocolate chips – Particularly, Guittard Tremendous Cookie Chips for his or her dramatic dimension and soften, plus a handful of Guittard Milk Chocolate Chips for creamy distinction. The combination of candies offers every chew a distinct type of pleasure.

Begin by whisking collectively the flour, baking powder, baking soda, salt, and cornstarch in a medium bowl and set it apart.

Within the bowl of a stand mixer fitted with the paddle attachment, mix the chilly, cubed salted butter with the brown and granulated sugars. Combine on medium-low pace till largely clean and no huge butter chunks stay. We’re not creaming right here, buddies; we’re simply mixing.

No must whip in further air because the purpose is a cohesive, buttery-sugar base, not a fluffy one. With the mixer nonetheless on low, beat within the egg yolks for a full minute to construct construction and richness, then add the entire egg and vanilla and blend for one more minute. Cease the mixer and scrape down the edges and backside of the bowl to ensure each little bit of butter and sugar will get evenly integrated earlier than we transfer on to the dry elements.

Now for crucial half: the chocolate! After testing and retesting each chocolate chip I might get my palms on (a real labor of affection), I landed on a mixture that provides these cookies their Bakehouse signature: Guittard Tremendous Cookie Chips and Guittard Milk Chocolate Chips.

The Tremendous Cookie Chips are huge, flat discs of semi-sweet chocolate that soften into shiny swimming pools and create these bakery-style chocolate layers you see whenever you break the cookie in half. They’re a bit of bitter, deeply cocoa-forward, and so they steadiness superbly towards the buttery dough. The milk chocolate chips, alternatively, carry sweetness, creaminess, and a nostalgic taste that rounds every thing out. Collectively, they create a chocolate expertise that’s each complicated and comforting.

Each scoop of dough ought to have a mixture of each candies with little pockets of creamy milk chocolate and massive shards of darkish, dramatic soften. It’s a bit of little bit of artwork, a bit of little bit of engineering, and completely price it.

As soon as the dough is totally combined and studded with chocolate, it’s time to portion out these Bakehouse beauties. Scoop the dough into tall 5-ounce mounds. Sure, 5 complete ounces. Each ought to stand taller than it’s vast, virtually comically so. This peak helps the cookies bake up thick and gooey within the middle with golden, crisp edges. Belief the method. Line the dough balls up aspect by aspect on a small baking sheet, cowl them with plastic wrap, and freeze in a single day. This relaxation permits the flour to completely hydrate, the butter to agency up, and the flavors to deepen — plus, it means you’ll be able to bake recent, heat cookies on demand at any time when the craving strikes (or, you understand, when the pop-up line begins forming).

Whenever you’re able to bake, place a rack within the higher third and center of the oven and preheat to 350°F. Prepare the frozen cookie dough balls on parchment-lined baking sheets, giving them a great 3 inches of respiration room – they’re dramatic cookies and want area to shine. Bake for 16 to twenty minutes, till the sides are golden brown and the facilities look simply barely underdone. That comfortable, barely shiny center will settle into the proper chewy texture because the cookies cool.

These big cookies are finest loved barely heat, when the chocolate remains to be shiny however set. In the event you’re baking forward, allow them to cool utterly, then retailer in an hermetic container at room temperature for as much as 3 days, and even freeze the baked cookies and heat them in a low oven for that fresh-from-the-oven magic. Professional tip: a sprinkle of flaky salt earlier than serving by no means harm a factor.

Promise me you’ll make these cookies, okay? Then come again right here and inform me every thing – how they baked, who you shared them with, when you ate one straight off the pan (you probably did, didn’t you?). Depart a remark and a score under, and ask any questions you’ve bought!

Print

Dad’s Browned Butter Chocolate Chip Cookies

Cookies N Cream Chocolate Chip Cookies

Double Chocolate Olive Oil Cookies