For a while now I have been trying to create a bakery style chocolate chip cookie. You know, the kind that is large and puffy, filled with lots of chocolate chips, yet chewy and soft with a hint of that “oat” flavor. Well after tons of trial and errors, my husbands critiquing and both of us taste testing about 567 cookies I think I have found it!
In my bakery style cookie study I have discovered a few factors that help give cookies that bakery look.
Size: Big, big, big! When scooping out these cookies I use a 1/4 measuring cup or my large cookie scoop. Yes, you get less cookies per batch but in this case bigger is better!
Chocolate Chips: I always save some chocolate chips to add to the top of my cookies before I put them in the oven. This is more for looks rather than taste. I just think they look so much prettier and who doesn’t like a few extra chocolate chips anyway?
This is what my cookies look like before putting them in the oven. I recently discovered these silicone baking mats and they are AMAZING! I will never bake without them again. These are a must for every baker. I promise you won’t be disappointed!
Bakery Style Chocolate Chip Cookies
- 3/4 cup butter, at room temperature
- 1 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 and 1/4 cups all-purpose flour
- 2 tablespoons oat flour (oats that have been blended)
- 1 cup chocolate chips
- 1/2 cup miniature chocolate chips or chocolate chunks
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy.
- Separate the eggs. Beat the egg yolks into the sugar and butter mixture. Discard or save one of the egg whites for another recipe and place the remaining egg white in another bowl.
- Add the cream of tartar in with the egg white and beat for several minutes.
- Beat the vanilla extract and then the egg white mixture into the bowl with the butter, sugar, and egg yolks.
- In another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER grinding and not before). Stir until combined.
- Using a wooden spoon or rubber spatula combine the dry and wet ingredients and stir until just combined (do not use an electric mixer for this part).
- Fold in the chocolate chips.
- Use a 1/4 cup measuring cup or a large cookie scoop to measure out the dough onto a cookie sheet. Strategically place extra chocolate-chips on the tops of the cookies.
- Cook for 10-12 minutes or until the sides are lightly browned. Remove and allow to “cook” more on the cookie sheet for about 4-5 minutes before transferring to a cooling rack.
- Under-baking your cookies is key to soft and chewy cookies. These cookies should have a very soft and chewy center with crisp edges.