Bakeshop Chocolate Chunk Cookies
Chocolate chip cookies are truly a classic. Do you know of anyone who doesn’t enjoy a good chocolate chip cookie?
I have the best memories of my mom making chocolate chip cookies throughout my childhood. Even the simplest activity became a special occasion when Mom pulled a sheet of her homemade chocolate chip cookies out of the oven, and nothing so bad could happen during the day that a chocolate chip cookie couldn’t remedy when I came home.
I have eaten and baked my share of chocolate chip cookies through the years. And even though the ingredients, oven temperatures, and cooking times are generally very similar among the endless chocolate chip cookie recipes out there, it can feel nearly impossible to make an amazing chocolate chip cookie at home!
I found myself wondering one night (because these are the questions that keep me up at night…!) how a bakery—with the same ingredients I have at home, with the same tools (for cookies at least!) and cooking methods—can make such a stellar chocolate chip cookie that is crisp on the edges and still soft in the center? Too many times, when baking at home, I have ended up with a cookie that got rock hard when I merely wanted to give it crispy edges, or I get a barely cooked ball of dough in my attempts create a cookie with a soft center.
And then I had a crazy idea, a cookie revelation if you will: we refrigerate the dough for roll out cookies, why not do the same with the dough for the humble chocolate chip cookie?
It makes sense—refrigerating sugar cookie dough, for instance, makes it easier to roll out, and keeps the cookies from spreading too much while they bake. Refrigeration also allows roll out cookies to maintain their shape with a high percentage of butter/fat to flour. Who wouldn’t prefer a chocolate chip cookie that held its shape, but got more of its flavor from butter than flour?
So I gave it a shot! I created a buttery chocolate chunk cookie dough, and let it refrigerate for at least an hour before baking. I also discovered that the longer I refrigerated the dough, the more buttery the flavor got. I am sure there is some scientific explanation for why the chemical reaction or whatnot of the butter with the other dough ingredients would deepen with refrigeration, but I will just tell you in plain cookie language that if you like rich, buttery chocolate chunk cookies, you should make this recipe, and don’t skip the part about refrigerating the dough!
Naming the Perfect Cookie
I didn’t know what to call this recipe until my sweet and articulate brother tried one of these cookies at my nieces’ birthday party this weekend. He gave me the ultimate compliment when he said that “These belong in a bakery.” (Thank you, made my day!)
And so I call these delicious cookies my Bakeshop Chocolate Chunk Cookies. I hope they will be the cookie revelation for you that they have been for me. Bake them! And be sure to check out my Kitchen Sink Cookies, a variation on these Bakeshop Chocolate Chunk Cookies.
Bakeshop Chocolate Chunk Cookies
- ¾ cup sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 2 tsp pure vanilla extract
- 1 cup almond flour
- 2 1/3 cups all purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 6-8 oz chocolate, chopped into chunks (I prefer Ghiradelli Milk Chocolate baking bars. You could sub 1-1 ½ cups chocolate chips, but I think chocolate chunks put this recipe over the top!)
- With a stand or handheld electric mixer, cream together the sugar, brown sugar, and butter. Cream until the mixture gets fluffy and lightens, a minute or two.
- Now add the eggs and vanilla, and beat for two minutes. Like literally, use a timer. The mixture will get a glossy look and an even creamier texture.
- Next, add the almond flour and all-purpose flour, followed by the salt and the baking soda. Mix until the flours start to incorporate a bit, then add in the chocolate chunks and mix until everything is fully incorporated. Don’t over mix! You want everything to come together with as little mixing as possible. You may need to turn off the mixer and get in there with a silicone spatula at the end to get everything mixed together without over-mixing.
- Now we will shape the cookies. These are big, bakeshop cookies! So each cookie will use 2 Tbsp of dough. Roll 2 Tbsp of dough into a ball, then slightly flatten, very very slightly, and place on a plate or another refrigerator friendly flat dish. Do this until you have used all the dough. You should get about 18-20 balls of dough.
- Now comes the hard part—refrigerate the dough balls for at least an hour, and up the three days! (If you just absolutely can’t wait, you could try refrigerating for just a half hour, but I have not tried this and cannot say that you will get the same flavor and texture you will if you can wait it out for at least an hour.)
- If you will make the cookies after 1 hour of refrigeration, don’t worry about covering the dough balls with saran wrap. If you will refrigerate longer than an hour before baking, I recommend placing saran wrap over the dough balls, or transferring them to galleon sized plastic bags, but wait until they have refrigerated for at least an hour so that the dough balls retain their shape and don’t stick to the plastic.
- After an hour of refrigerating, or once you are ready to bake, preheat your oven to 375 degrees.
- I bake 6 cookies at a time to give them each plenty of room while they bake, in three rows of two.
- Bake for 12-14 minutes, until the edges of the cookies are light brown, and the middle is set but still looks soft and a little dough-y. (Unless you like your cookies on the crispier side, in that case bake for about 16 minutes.)
- Remove from the oven, and let the cookies rest on the baking sheet for 5 minutes. They will set and continue to bake a little bit. That middle that looked slightly undone will bake to the perfect texture in these 5 minutes resting on the cookie sheet, so this is an important step!
- Now take them off the cookie sheet, reward your patience, and enjoy a bakeshop cookie.
© Macarons and Mimi
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