Bakery Style Chocolate Chip Cookies Recipe – Easter Special 2024

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Bakery Style Chocolate Chip Cookies Recipe – Easter Special 2024: You’ll love how soft and pumpkin-y these cookies are, and how sweet and tempting the fall spices are. And don’t forget the huge amount of rich semi-sweet chocolate chips that are spread through these cookies—they really make them stand out! This recipe is always made in the fall!


Bakery Style Chocolate Chip Cookies Recipe – Easter Special 2024


  • 1 ⅔ cups 235g all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 10 tablespoon 140g salted butter, at room temperature
  • 1 cup 220g packed dark brown sugar


  • 3 tablespoon 40g granulated sugar
  • 1 teaspoon 5ml pure vanilla extract
  • 1 teaspoon 5ml honey
  • 1 large egg at room temperature
  • 7 oz 200g dark chocolate, (55-70% cocoa), chopped into chunks


  • In a medium bowl, whisk together flour, baking soda and salt and set aside.
  • In a large bowl, cream butter with both sugars and vanilla extract by hand using a wide rubber spatula until smooth and slightly fluffed. You can also use a stand mixer with the paddle attachment and beat on medium-low speed for 1-2 minutes. It should look more like a paste or damp sand rather than an aerated mixture. This should only take a minute. Stir in honey. Add the egg and mix until well incorporated.


  • Add flour mixture to the butter mixture all at once and stir until most of the flour is absorbed. Before all of the flour is combined, add chocolate chunks and continue folding them in so they are evenly distributed. You should end up with a soft, moderately moist dough.
  • Place a piece of plastic wrap directly over the surface of the dough in the bowl and refrigerate for 8-24 hours for best results. Waiting this long will improve the flavor and texture of your cookies. If you simply just can’t wait, then you can bake them after 2 hours of chilling, but 8 hours is best.

bakery style chocolate chip cookies on cookie sheet

  • When ready to bake, preheat your oven to 350°F and line two baking trays with parchment paper.
  • Roll approximately 2 tablespoons of dough into smooth balls and place them onto your prepared baking sheets spacing them 2 inches apart. You can also use a 1½-oz trigger or quick-release ice cream scoop to portion mounds of dough, and in this case I would let the dough stand at room temperature for 30 minutes to soften. Flatten dough portions slightly with the palm of your hand and bake for 9-11 minutes, until golden around the edges. Transfer baking sheets to a wire rack and let cookies cool on the trays for 2 minutes before carefully transferring individually to a wire rack to finish cooling.


Q1. Do I need to chill the cookie dough?

Chilling this cookie dough is so important for the best results. Of course you can bake them right away, but they will not be as golden, as thick or as chewy and flavorful as they could be if you chill the dough. Ideally you would chill the dough for a minimum of 2 hours. 4 hours is better and overnight (8 hours) will lend the richest flavor and chewiest texture. Chilled cookie dough also yields cookies with a longer shelf life so they will stay chewy for longer.


Q2. Why did my cookies spread too much?

If your cookies spread a lot, then it could be that the dough wasn’t chilled long enough, there was too much honey added (you only need just 1 teaspoon), or there was not the right amount of flour added. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. The best way to measure the flour is using a scale to ensure you use the right amount. Too much will make the cookies thick and less chewy, but too little will mean they will be crispy and thin.


Q3. What type of chocolate is best for bakery style chocolate chip cookies?

For the best results, use dark chocolate with over 60% cocoa solids, and use a high quality block of chocolate that you chop into chunks.


Q4. How do you get melty puddles of chocolate in chocolate chip cookies?

To get melted puddles with irregular shapes like in these photos, use chopped chocolate from a bar with over 70% cocoa solids. The darker the better when it comes to meltiness because the higher the total cocoa content, the more cocoa butter it will have and that high fat content is what makes chocolate melt and spread easier. Also, block chocolate is tempered as a block that you will break up and expose all sorts of jagged edges whereas chips are tempered in a specific shape that will stay in place.


Q5. Why is bar chocolate better than chocolate chips for chocolate chip cookies?

When you chop chocolate from a block you make a variety of different shapes and shards that will get in all the crevices of the cookie dough. So, use your favorite dark chocolate – the kind that you snack on. Using block chocolate instead of chips will also give you better texture in the cookies. Block chocolate has a higher cocoa butter content so it will melt more evenly and readily to create pools of chocolate that will melt into the crevices. It also helps the dough spread. You can also use dark chocolate feves, callets or discs which are often made from couverture chocolate (high cocoa butter chocolate).




These cookies are best stored at room temperature in an airtight container for up to 1 week. They stay nice and soft and chewy!



Just place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. They just need 5-10 minutes to thaw.



With nothing more than a tall glass of cold milk!



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