Bakery-Style Chocolate Chip Cookies

Bakery-Style Chocolate Chip Cookies

These bakery-style browned buttery chocolate chip cookies are everything a cookie should be: thick with crispy edges, soft centers, and rich nutty flavor.

Using freshly stone-milled Organic Einkorn Flour creates a nuttier flavor or you can use our Organic Bread Flour for a classic chocolate chip flavor.

These cookies feature subtle browned butter notes, a hint of espresso to brighten the chocolate flavor, and a touch of molasses to lock in moisture so the cookies stay soft and fudgy longer. Cornstarch softens the proteins in the flour for a more tender crumb, while extra salt enhances flavor and balances the sweetness — a technique commonly used in bakery-style cookies.

This recipe is written as a double batch, so you can bake some now and freeze dough balls for later.

Ingredients:

  • 2 sticks (1 cup / 226 g) room temperature unsalted butter (about 67°F)
  • 1½ cups (300 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 tsp unsulphured molasses (or substitute honey)
  • 10 g (1 tbsp) browned butter bits (optional – see note)
  • 1 large room temperature egg
  • 2 room temperature egg yolks
  • 2 tsp (8 g) vanilla bean paste or real vanilla extract
  • ¾ tsp instant espresso powder or 1 tsp instant coffee powder
  • 4 cups (480 g) Farm2Flour Organic Einkorn or Bread flour
  • 1 tsp (6 g) baking soda
  • 1 tsp cornstarch (or potato starch)
  • 2 tsp (5 g) sea salt
  • 2 cups (360 g) dark chocolate chips, plus extra for topping
  • Flaky sea salt for finishing

Directions:

  1. Preheat & Prepare: Preheat oven to 375°F. Line baking sheets with parchment paper.

  2. Cream Butter & Sugar. In a large bowl, beat the butter, brown sugar, granulated sugar, browned butter bits, and salt until light and fluffy, about 6-7 minutes.

  3. Add Wet Ingredients. Mix in the egg, egg yolks, molasses, espresso powder, and vanilla until smooth.

  4. Combine Dry Ingredients. In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.

  5. Mix Dough. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix or your cookies will not be dry and not spread properly.

  6. Fold in Chocolate. Gently fold in the chocolate chips.

  7. Scoop and Chill. Scoop large dough balls (70g or more) onto a tray. Cover so the dough does not dry out. Refrigerate 24-72 hours. After chilling, the dough can also be frozen for later baking.
  8. Bake. Place 6 cookies per tray. Bake 9-12 minutes, until the edges turn golden brown and the tops no longer look shiny. The centers will feel soft but will set as the cookies cool.
  9. Finish. Sprinkle with flaky sea salt immediately after baking. Allow cookies to cool on the tray for about 10 minutes, then transfer to a cooling rack.

  10. Enjoy!

Baking Tips

  • Test Bake First. Bake one cookie first to determine the perfect baking time for your oven.

  • Tall Dough = Thicker Cookies. Keeping dough balls tall rather than flattened helps create that bakery-style thickness.

  • Use an Ice Cream Scoop. Using a scoop ensures evenly sized cookies that bake consistently.

  • Chilling the Dough Matters. Resting the dough hydrates the flour, deepens flavor, and solidifies the butter so the cookies bake thicker and develop a more caramelized taste.

  • Bakery Cookies are Larger. Larger cookies make it easier to achieve a crisp edge with a soft, gooey center.
  • Ingredients Matter. Using good quality butter and chocolate ensure an elevated taste. 

NOTE: See Tammy's Free Tutorial for making browned butter bits.

We partnered with Tammy’s Cookie Company to bring you this bakery-style chocolate chip cookie recipe and her go-to baking techniques.

Tammy is known for creating soft, bakery-style cookies with rich flavor and thoughtful detail in every batch.

Links:

Explore more from Tammy:

 

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