The BEST Chocolate Chip Cookies (Bakery Style)
🍪CookiesIntermediate🇺🇸American

The BEST Chocolate Chip Cookies (Bakery Style)

#chocolate chip#cookies#dessert#bakery-style

These bakery-style cookies are rich and buttery with vanilla undertones and a butterscotch flavor. They have crisp, caramelized edges and super chewy, gooey centers. Your search for the perfect chocolate chip cookie ends here!

Source: https://scientificallysweet.com/wprm_print/the-best-chocolate-chip-cookies-bakery-style

10
Prep (min)
10
Cook (min)
20
Total (min)
16
cookiess
$3.46
Total Cost
$0.22
Per cookies
  • 219 g (1¾ cups) All-Purpose Flour, In winter months, reduce flour by 1–2 tablespoons
  • 3 g (¾ tsp) Baking Soda
  • 2 g (¼ tsp) Coarse Salt, or ¾ teaspoon salt if using unsalted butter
  • 71 g (¾ stick OR 5 tbsp) Butter, at room temperature
  • 165 g (¾ cup) Dark Brown Sugar, packed
  • 67 g (¼ cup) Granulated Sugar, plus 1 tbsp
  • 4 g (1 tsp) Vanilla Extract, pure
  • 7 g (1 tsp) Honey, or corn syrup
  • 50 g (1 Egg) Eggs, large, at room temperature
  • 198 g (1 cup 2 tbsp 2 tsp) Chopped Dark Chocolate (Chopped), 55–70% cocoa, coarsely chopped into chunks, plus extra for topping
  1. 1
    Whisk flour, baking soda, and salt together in a medium bowl until evenly blended.
  2. 2
    Cream butter with dark brown sugar, granulated sugar, and vanilla extract until smooth and slightly fluffed, either by hand with a spatula or with a stand mixer on medium-low for , scraping down the bowl as needed.
  3. 3
    Stir in honey, then add the egg and mix until well incorporated.
  4. 4
    Add the flour mixture all at once and stir until most of the flour is absorbed, then fold in the chocolate chunks until evenly distributed, resulting in a soft, moderately moist dough.
  5. 5
    Cover the dough surface with plastic wrap and refrigerate for (minimum ) for best flavor and texture.
  6. 6
    Preheat the oven to 350°F and line two large baking sheets with parchment paper.
  7. 7
    Scoop dough using a cookie scoop into smooth balls; if the dough is too hard, let it sit at room temperature for . For thinner or smaller cookies, divide into 18 balls and bake a minute or two less.
  8. 8
    Place the dough balls 2 inches apart on the prepared sheets without flattening for thick cookies (or flatten slightly for thinner cookies). Press extra chocolate chunks on top if desired.
  9. 9
    Bake 6 cookies per sheet for ( for smaller cookies), until puffed and golden at the edges but soft in the centers. Do not overbake.
  10. 10
    Let the cookies cool on the baking sheets for , then transfer to a wire rack to finish cooling. Sprinkle with flaky sea salt while still warm, if desired.
$3.46
Total Cost
$0.22
Per cookies

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • All-Purpose Flour(King Arthur)
    $0.58
  • Baking Soda(Arm & Hammer)
    $0.01
  • Coarse Salt(Meijer)
    $0.01
  • Butter(Land O'Lakes)
    $0.98
  • Dark Brown Sugar(Meijer)
    $0.40
  • Granulated Sugar(Domino)
    $0.16
  • Vanilla Extract(McCormick Pure)
    $0.95
  • Honey(Local/Raw)
    $0.20
  • Eggs(Meijer)
    $0.16
Missing pricing data for:
  • • chopped-dark-chocolate-chopped
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