Bakery style chocolate chip cookies are just that—big, rich, crisp on the outside, and chewy on the inside, and did we mention that they’re absolutely crammed with chocolate? We’ve also heard that they make killer ice cream sandwiches.
Sometimes I just want a chocolate chip cookie the size of my face! And these cookies fit the bill! The secret ingredient addition of cream cheese makes the cookies extra soft and rich. Plus, chilling the dough for twenty-four hours in the refrigerator allows the flour to absorb all the moisture, which creates a deliciously chewy cookie.–Tara Teaspoon
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WHY DO I NEED TO REFRIGERATE COOKIE DOUGH?
If it sounds like we’re just testing you, we swear that’s not the case. Refrigerating cookie dough—for at least 30 minutes and up to 24 hours—does a number of things. The sugar in the dough absorbs some moisture, causing the cookie to brown and caramelize. When the butter chills, it makes the dough firmer so that your cookies don’t spread like crazy. As far as flavor goes, the vanilla and sugars will develop a deeper and sweeter taste. And in terms of texture, chilled cookie dough produces a more evenly golden-brown cookie with a crisper edge and chewier center. See? Patience is a virtue.
Bakery Style Chocolate Chip Cookies
- 2 sticks plus 5 tablespoons (10 1/2 oz) unsalted butter softened
- 3 tablespoons full fat cream cheese softened
- 1 tablespoon molasses not blackstrap
- 1 1/2 cups packed dark brown sugar
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 2 cups large milk chocolate chips or chunks
- 2 cups large semi-sweet chocolate chips or chunks
- Sea salt flakes optional
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, molasses, and sugars on medium speed until softened and smooth, 1 to 2 minutes.
- Add eggs and vanilla and mix on low speed, stopping and scraping the bowl as necessary. Add the salt, baking soda, and flour and mix on low speed until all are incorporated, 1 to 2 minutes more. Scrape the sides and bottom of the bowl with a rubber spatula so that the dough is mixed evenly.
- Stir in the chocolate chips or chunks. Portion dough into 15 (5-ounce | 143 g) balls--1/2- to 3/4-cup size. Flatten just slightly. Place on a baking sheet or in a baking dish and wrap with plastic wrap. Chill at least 24 hours or up to 3 days.
- When ready to bake, preheat the oven to 350˚F (178°C).
- Divvy the chilled dough balls between two parchment-lined rimmed baking sheets, at least 2 inches (5 cm) apart. Sprinkle with sea salt flakes, if using.
- Bake until cookies are just setting and turning golden around the edges, about 15 minutes. Don’t overcook! Cookies will continue to bake out of the oven.
- Let cookies cool completely on the baking sheet (if you can wait) before removing and devouring.
Recipe Testers’ Reviews
These bakery style chocolate chip cookies are amazing! Let me start by saying I don't usually like enormous cookies—consider me converted. These are kind of everything you want in a chocolate chip cookie: lots of chocolate; fabulous, deep, toasty, buttery cookie flavor; perfect texture, from the caramelized edge to the cakey center. Using molasses in the dough is a brilliant step, it really increases the flavors that I so love in chocolate chip cookies—those malty, caramelly, very slightly bitter edges that make it so much more interesting!
I did make these using gluten-free flour, and they came out just fine. My flour doesn't contain any gum, so I decided to add a short tablespoon of xanthan gum to prevent excessive spreading, but I think it would also be good without any, and I will probably try it that way next time—because there's DEFINITELY going to be a next time with this recipe. I also cut the salt down from 1 1/2 tsp to 1 tsp (using fine salt, 1t = 6g) because my spouse has high blood pressure and that seemed like a lot of salt to me. I also cut the chocolate chunks down from 283g of each to 200g of each and I was glad I did because I actually love the cookie part, and the headnote very helpfully indicated that this recipe was just enough dough to hold the chocolate together.
Possibly because my dough was gluten-free, it was much too soft and sticky for putting individual balls in a bag and having it be anything but a mess. I didn't have room in my fridge for a tray, so I just banged all the dough in a plastic bag and scooped it out after it had chilled, which worked fine.
I ate them by themselves, but as a dessert, for a nice dinner, they'd be amazing (and decadent) with a scoop of good vanilla ice cream.
These bakery style chocolate chip cookies are absolute heaven! If you love to eat raw cookie dough, these cookies are for you because they still have that cookie dough vibe, even after baking. They are huge—no question there—so I may make them a bit smaller next time, but truly there's no reason to fault a cookie for being too big. I baked mine for 18 mins (they were still far too raw at 12-15 mins), and I could barely wait for them to cool to taste one. They are incredible warm, but really far too soft to hold their shape, so it's certainly best to wait for them to cool completely. Once cool, they are nice and set, but still have that "raw cookie dough" flavor—which is what makes these so special in my opinion.
They are loaded with chocolate (I used chocolate chunks rather than chopped bars) and I added flaked sea salt on top—don't skip this step as it really makes all the difference and balances out all that chocolatey goodness. I didn't serve them with anything—just ate them in their pure, simple glory.
Originally published June 21, 2021