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Bakery Style Brown Butter Chocolate Chip Cookies
There’s something undeniably magical about a fresh batch of chocolate chip cookies. The warm, gooey centers and slightly crispy edges are a comfort to the soul, a treat everyone can get behind. But what if we told you there’s a way to elevate that beloved classic even further? These Bakery Style Chocolate Chip Cookies add small modifications to my popular Brown Butter Chocolate Chip Cookie recipe – taking this delicious treat to the next level!
Chocolate Chip Cookies
Can we take a second to talk about Chocolate Chip Cookies? Admittedly, this is not one of my favorite cookies. My mom, however, LOVES a warm chocolate chip cookie. Growing up, she would always make chocolate chip cookies using the Nestle Tollhouse recipe – she made them so often she had the recipe memorized! Whenever she would make chocolate chip cookies (which was pretty often!) I would always ask her to make me a few cookies with that delicious brown sugar dough base, but without the chocolate chips.
When I started blogging, I actually avoided chocolate chip cookies like the plague. Sugar cookies – now those are my jam! Sugar cookies will always be my favorite and I love making variations of them. To be honest, chocolate chip cookies kind of intimidated me. However, I knew if I was going to have a baking blog, I had to have a couple reliable chocolate chip cookie recipes. I started playing with different recipes and ingredients and landed on these Brown Butter Chocolate Chip Cookies. They received such good reviews I thought – I am on to something!
From there the possibilities were endless! After that I also developed my Classic Chocolate Chip Cookie recipe, various Dipped Chocolate Chip Cookies, and now – the large and in charge Bakery Style Chocolate Chip Cookie. I hope you love them!
Bakery Style Chocolate Chip Cookies – Recipe Notes
- These cookies are basically a larger version of my Brown Butter Chocolate Chip Cookies, with a few slight modifications. I wanted to create a large, chewy cookie that also had a sweet & salty component. The results are so good!
- These cookies are nutty, salty, and rich!
- These cookies have a crispy edge and gooey chewy center
- No need to refrigerate this dough – these cookies are ready to pop in the oven as soon as you scoop them out.
- The dough can be frozen! I often freeze scoops of dough and then store in a gallon size freezer bag. Add 1-2 minutes to the bake time and bake from frozen – I love having cookie dough on hand to enjoy any time!
Equipment Used
- Baking Sheets – These Nordic Ware ones are a some of my favorite
- #40 Cookie Scoop – You will stack two dough balls on top of each other for these cookies
- Mixing Bowl – I prefer glass but use whatever you have on hand!
Ingredients
-1 cup butter, browned
-1/2 cup granulated sugar
-1 cup brown sugar
-1 egg, plus 1 yolk
-1.5 tbsp vanilla extract
-2 tbsp milk
-1 tsp baking soda
-1 tbsp cornstarch
-3/4 tsp salt
-2 cups flour
-1.5 cups semi-sweet chocolate chips, plus a few extra for topping
-Sprinkling sugar & course sea salt for topping
Directions
- Allow brown butter to cool for about 10 minutes before using. You can find instructions for browning butter in step 1 on this recipe. Preheat oven to 350 degrees.
- Cream together brown butter with sugars.
- Add egg, vanilla, & milk; mix until combined.
- Mix your dry ingredients together in a separate bowl and add them into your butter and sugar mixture. Mix until just combined. Do not overmix! Overmixing can cause cookies to become dense and flat when baking.
- Fold in your chocolate chips.
- Scoop onto your cookie sheet. Stack two scoops on top of each other. You do not need to roll these together – they will melt into each other while baking. Add several chocolate chips on top of each dough ball stacks, don’t forget to add some to the sides too!
- Bake for 10 minutes. These cookies will look under-baked when you first pull them out of the oven – trust the process! They will continue to cook a little and set as they rest on the pan.
- Lightly sprinkle cookies with both sprinkling sugar and coarse sea salt
- Allow them to rest for 10 minutes before transferring them to a wire cooling rack.
Bakery Style Chocolate Chip Cookies – Brown Butter Based
Course: DessertDifficulty: Easy15
Cookies30
minutes10
minutesIngredients
-1 cup butter, browned
-1/2 cup granulated sugar
-1 cup brown sugar
-1 egg, plus 1 yolk
-1.5 tbsp vanilla extract
-2 tbsp milk
-1 tsp baking soda
-1 tbsp cornstarch
-3/4 tsp salt
-2 cups flour
-1.5 cups semi-sweet chocolate chips, plus a few extra for topping
-Sprinkling sugar & course sea salt for topping
Directions
- Allow brown butter to cool for about 10 minutes before using. You can find instructions for browning butter in step 1 on this recipe. Preheat oven to 350 degrees.
- Cream together brown butter with sugars.
- Add egg, vanilla, & milk; mix until combined.
- Mix your dry ingredients together in a separate bowl and add them into your butter and sugar mixture. Mix until just combined. Do not overmix! Overmixing can cause cookies to become dense and flat when baking.
- Fold in your chocolate chips.
- Scoop onto your cookie sheet. Stack two scoops on top of each other. You do not need to roll these together – they will melt into each other while baking. Add several chocolate chips on top of each dough ball stack, don’t forget to add some to the sides too!
- Bake for 10 minutes. These cookies will look under-baked when you first pull them out of the oven – trust the process! They will continue to cook a little and set as they rest on the pan.
- Lightly sprinkle cookies with both sprinkling sugar and coarse sea salt
- Allow them to rest for 10 minutes before transferring them to a wire cooling rack.
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