Bakehouse Bakery-Fashion Large Chocolate Chip Cookies are the very best chocolate chip cookie recipe for large, thick, chewy cookies loaded with melty chocolate. Crispy on the perimeters, mushy within the heart, and irresistibly buttery – these cookies are your secret weapon.
Mates, it’s an awesome 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 needed a signature cookie that would maintain its personal on a bakery counter. We’re speaking sufficiently big to cease site visitors, thick sufficient to remain mushy within the heart, 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. After all, now he’s tweaking it to his liking as a result of… effectively, he can’t assist himself.
For those who can’t make it out to The Bakehouse Texas on one in every of our bakery days, not less than we are able to nonetheless share cookies from afar. Let’s bake!
Listed below are the elements you’ll must make my greatest chocolate chip cookie recipe:
• All-purpose flour – The sturdy basis of any bakery cookie. Sufficient protein to offer these big cookies construction, however nonetheless tender sufficient to remain chewy within the center.
• Baking powder – A contact of raise for that golden, thick, bakery-style peak. It really works alongside baking soda to offer the cookie that excellent mushy 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 chunk irresistible.
• Salt – Balances sweetness and sharpens the chocolate.
• Cornstarch – The key to mushy facilities. Only a teaspoon helps hold the crumb tender even after cooling (in the event that they make it that far).
• Chilly salted butter, lower 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, evenly crunchy exterior that breaks into the mushy heart.
• Egg yolks – Richness and chew! Additional yolks imply a extra luxurious texture and a contact of additional moisture that retains the cookies mushy for days.
• Egg – The cookie’s binder and supply of lightness. One entire 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 goodies offers every chunk a unique 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 easy and no massive butter chunks stay. We’re not creaming right here, mates; we’re simply mixing.
No must whip in additional air because the objective 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 perimeters 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 an important 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 mix that offers these cookies their Bakehouse signature: Guittard Tremendous Cookie Chips and Guittard Milk Chocolate Chips.
The Tremendous Cookie Chips are massive, flat discs of semi-sweet chocolate that soften into shiny swimming pools and create these bakery-style chocolate layers you see once you break the cookie in half. They’re a little bit bitter, deeply cocoa-forward, and so they steadiness superbly in opposition to the buttery dough. The milk chocolate chips, alternatively, convey sweetness, creaminess, and a nostalgic taste that rounds the whole lot out. Collectively, they create a chocolate expertise that’s each complicated and comforting.
Each scoop of dough ought to have a mixture of each goodies with little pockets of creamy milk chocolate and massive shards of darkish, dramatic soften. It’s a little bit little bit of artwork, a little bit little bit of engineering, and completely price it.
As soon as the dough is totally blended and studded with chocolate, it’s time to portion out these Bakehouse beauties. Scoop the dough into tall 5-ounce mounds. Sure, 5 entire ounces. Every one ought to stand taller than it’s vast, nearly comically so. This peak helps the cookies bake up thick and gooey within the heart 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 totally hydrate, the butter to agency up, and the flavors to deepen — plus, it means you possibly can bake recent, heat cookies on demand every time the craving strikes (or, , 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 superb 3 inches of respiratory room – they’re dramatic cookies and wish area to shine. Bake for 16 to twenty minutes, till the perimeters are golden brown and the facilities look simply barely underdone. That mushy, barely shiny center will settle into the proper chewy texture because the cookies cool.
These big cookies are greatest loved barely heat, when the chocolate remains to be shiny however set. For those who’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 damage a factor.
Promise me you’ll make these cookies, okay? Then come again right here and inform me the whole lot – how they baked, who you shared them with, if you happen to 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!
Description
These Bakehouse Bakery-Fashion Large Chocolate Chip Cookies are the scale of Texas – thick, buttery, and loaded with puddles of melty chocolate. They bake up with crisp, golden edges and mushy, chewy facilities identical to your favourite bakery cookie, solely greater, bolder, and higher as a result of they’re do-it-yourself.
Step 1: Combine the Dry Components
In a medium bowl, whisk collectively the flour, baking powder, baking soda, salt, and cornstarch. Put aside.
Step 2: Mix the Butter and Sugars (Gently!)
Within the bowl of a stand mixer fitted with the paddle attachment, add the chilly, cubed salted butter, brown sugar, and granulated sugar. Combine on medium-low pace till the combination is usually easy and largely no massive butter chunks stay.
Necessary: We’re not creaming right here. We’re simply mixing. We don’t wish to whip in air—simply mix the whole lot till it’s cohesive.
Step 3: Add the Eggs and Vanilla
With the mixer on low pace, beat within the egg yolks for one full minute. Add the entire egg and vanilla extract and beat for one more minute. Cease the mixer and scrape down the perimeters and backside of the bowl to make sure even, buttery cookies.
Step 4: Carry It All Collectively
Add the dry elements to the butter combination and blend on low pace till simply mixed. Toss within the chocolate chips and blend simply till the chips are distributed. Strive to not overmix.
Step 5: Portion and Freeze
Scoop the dough into tall 5-ounce cookie balls – form them taller than they’re vast. They’ll look comically tall for a cookie, however belief the method. Place the dough balls side-by-side on a small sheet pan, cowl with plastic wrap, and freeze in a single day.
Step 6: Bake to Golden Glory
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 dough balls on parchment-lined baking sheets, giving them not less than 3 inches of respiratory room (they’re dramatic and wish area). Bake for 16–20 minutes, till the perimeters are golden brown. The facilities would possibly look simply barely underdone however that’s precisely what we would like.
Step 7: Relaxation and Devour
Take away the cookies from the oven and allow them to relaxation on the baking sheets for a full half-hour earlier than consuming. Sure, 30. This provides them time to complete baking and settle into their chewy, chocolatey future.
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