Categories: Chocolate ChipChocolate ChipDrop CookiesValentine's Day

Bakery Style Chocolate Chip Cookies – with Brown Butter

0
(0)
Jump to Recipe Print Recipe

Disclosure: This post contains affiliate links, and I may receive a small commission should you purchase any linked products – just know I never link anything I don’t personally use and love! I’ve got you, friend.

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!

Bakery Style Chocolate Chip Cookies

Chocolate Chip Cookies

Can we take a second to talk about Chocolate Chip Cookies? My mom 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

  1. Baking Sheets – These Nordic Ware ones are a some of my favorite
  2. #40 Cookie Scoop – You will stack two dough balls on top of each other for these cookies
  3. Mixing Bowl – I prefer glass but use whatever you have on hand!
Bakery Style Chocolate Chip Cookies

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

  1. 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.
  2. Cream together brown butter with sugars.
  3. Add egg, vanilla, & milk; mix until combined.
  4. 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.
  5. Fold in your chocolate chips.
  6. 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!
  7. 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.
  8. Lightly sprinkle cookies with both sprinkling sugar and coarse sea salt
  9. Allow them to rest for 10 minutes before transferring them to a wire cooling rack.
Bakery Style Chocolate Chip Cookies
Print

Bakery Style Chocolate Chip Cookies – Brown Butter Based

Recipe by MaeganCourse: DessertDifficulty: Easy
Servings

15

Cookies
Prep time

30

minutes
Cooking time

10

minutes

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 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.

Did you enjoy this recipe?

Maegan

View Comments

  • This recipe is LIFE CHANGING! Literally will never make chocolate chip cookies without browned butter ever again. All of Maegan’s recipes are a hit but this is definitely going to be my go to recipe from now on! Also, don’t skip on the sea salt at the end 🙌🏻

  • These cookies are 10/10- the best chocolate chip cookies EVER!!! My whole family loved them and I will use this recipe from now on!!

Leave a Comment
Share
Published by
Maegan
11 months ago

Recent Posts

White Chocolate Cranberry Bundt Cake – Topped with Whipped White Chocolate Ganache

A white chocolate cranberry bundt cake is a rich, tender dessert featuring white chocolate, tart…

2 weeks ago

Pumpkin Scones- Perfect Fall Breakfast

soft, buttery, lightly sweet, and packed with real pumpkin and cozy spices like cinnamon, nutmeg,…

2 months ago

Strawberries & Cream Pound Cake

Strawberries & Cream Pound Cake is a dense, buttery cake with sweet strawberry slices folded…

2 months ago

Easy Cake Mix Donuts

Easy cake mix donuts are perfect for holidays, birthdays, or brunches! These come together so…

3 months ago

S’mores Cookie Bars – With Marshmallow Fluff

S'mores cookie bars - with marshmallow fluff- are the perfect fall baking treat! Easy to…

3 months ago

Sailing the British Virgin Islands for 9 Nights – Itinerary, Route, & Tips

Sailing the British Virgin Islands for 9 Nights - Itinerary, Route, & Tips

4 months ago