Bakery Style Chocolate Chip Cookies
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These chocolate chip cookies aren’t just a plain old cookie. They’re XL Bakery Style Chocolate Chip Cookies, made with browned butter, and they’re the best chocolate chip cookies I’ve ever had!
Full-fat, real ice cream.
Jose Ole Taquitos.
These are all just a few of the things that I cannot buy at the grocery store. I mean, I do buy them. But they disappear faster than you can say “don’t eat four servings at once.”
Have you ever had Frosted Flakes mouth? You know, when you eat an entire box of Frosted Flakes in two days – no milk – and your mouth is raw from all the crunchy?
Er, no. I’ve never had that.
You’ll notice that there is nothing healthy on that list. I’ve never said (nor will I ever) “I just can’t buy watermelon. I’ll eat it until I’m sick!”
I envy those of you who can say that. I really, really do.
One thing on that list I didn’t add? Bakery chocolate chip cookies. Doesn’t matter where they’re from. The grocery store, Panera, Paradise, Mrs. Fields. Whatever. I cannot bring home any. I can’t even split a Panera Chocolate Chip Cookie with Jordan. It’s like that peanut butter commercial: one of us splits the cookie, the other chooses sides.
But now I’ve gone and created a problem for myself: I’ve created a Bakery Style Chocolate Chip Cookie at home. That I can’t help but eat. And the recipe makes 18.
Lord help me.
These are some seriously big XL Chocolate Chip Cookies.They were almost as big as my hand. 1/4 cup of dough in each one.
These cookies were born because my father-in-law asked for chocolate chip cookies when he had a field trip from the hospital a few weeks ago. I had just made Chocolate Chip Orange Cookies and was all, “Again? ANOTHER plain cookie request????”
So, again, I Dorothy-ized them.
These, like those others, are a recipe I’ve adapted so many times I can now call them my own. These are slightly different from those others because, well, there’s no orange, for one. And two?
I browned the butter.
Best. Decision. EVER.
Some notes about this recipe.
1. The butter starts off browned. Have you ever browned butter before? It’s easy, but you have to be careful. It’ll burn quick! You just melt your butter over medium-low heat and cook, stirring, until it turns golden brown and smells nutty. The butter will foam, and that’s okay. The foam will go away once it’s removed from the heat.
2. Because the butter starts off melted, it’s hot. The brown and granulated sugars cook into the butter giving it a really toffee-like flavor. And because it starts off melted you MUST chill it. I chilled this dough overnight in my fridge. You don’t have to chill it that long, but it’s TOTALLY worth the wait. Something about the chilling makes the flavors marry just the right way. Don’t skimp on the chilling!
3. I used almond extract in these cookies. Totally optional – use just vanilla if you prefer.
4. Mini chocolate chips. Seriously, I cannot believe I’ve never used them in cookies before. I’ve always kind of scoffed at them and wondered the point. The point of the mini chocolate chip: more chip-to-cookie ratio. A mere 1 1/2 cups of them and there is chocolate in every bite!
These cookies are huge. They’re large and in charge and the center doesn’t quite cook all the way and it makes them gooey and doughy and fabulous.
I know have something else on my list but instead of something I can’t buy it’s something I can’t make.
XL Bakery Style Chocolate Chip Cookies. You WILL eat them all. And they’re worth every calorie!
Bakery Style Chocolate Chip Cookies
- 2 sticks butter — we’re going to brown it!
- 3/4 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract — optional
- 1 teaspoon baking soda
- 3 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cup mini chocolate chips
- Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. (Here is a visual on how to brown butter.)
- Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
- While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
- Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
- Important: Cover bowl with plastic wrap and chill dough for at least 3 hours. I chilled mine overnight. It must be COMPLETELY cold before you bake it for these to turn out properly.
- NOTE: to make it easier to scoop, let the dough chill for about 30 minutes so it's not too liquidy, then scoop your dough onto a cookie sheet lined with wax paper. Cover with plastic and chill for several hours or overnight, then place on baking sheets as in step 7 below.)
- Preheat oven to 350°. Line cookie sheets with parchment or silpat liners. If your dough has been chilling overnight, you may need to let it sit at room temp for about 20 minutes before you can scoop it. Even then, it’s gonna be an arm workout. It’s worth it!
- Scoop out 1/4 cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies.
- Bake for about 11-12 minutes. They will be golden on the outside and still doughy on the inside - perfect! Let cool for 5 minutes, and then remove from pans to cool completely.
Sweets from friends:
Malted Chocolate Chunk Cookies from Taste and Tell
Chocolate Chip Cheesecake Cookies from Something Swanky
Brown Butter Oatmeal Cookies filled with PB and Caramel by Bakeaholic Mama