Bakery Style Dark Chocolate Chip Cookies

Bakery Style Dark Chocolate Chip Cookies. Glorious homemade chocolate cookies that taste like you got them straight from the corner bakery.

Course cookies, Snack

Keyword bakery style cookies, cookies, dark chocolate chip cookies

Prep Time 20

Cook Time 10

Servings cookies

Calories 230kcal

Author Samantha Pickthall

Ingredients

160 g unsalted butter, melted
1/2 cup golden or white granulated sugar
3/4 cup lightly packed regular brown sugar, not dark brown sugar
1 large egg, at room temperature, (weighing approx. 55g in shell)
1 tsp vanilla extract
1 cup (150g) plain all purpose flour
1/2 cup Dutch-process cocoa powder, or natural unsweetened cocoa powder
1 tsp baking soda
1/2 tsp fine salt or Kosher salt
1 cup quality plain dark chocolate block, roughly chopped, I use Cadburys baking dark chocolate, Lindt is also good

US Customary - Metric

Instructions

Melt butter then set aside to cool for 10-15 minutes until it's only slightly warm, Do not let it firm up again.
Pour melted butter into a large mixing bowl. Add both sugars, whisk until well combined for 20 seconds. Be sure not too leave it sitting for too long as it will be harder to whisk through your egg in the next step.
Add egg and vanilla, whisk until well combined, about 15 seconds.
Sift over the flour, cocoa, and baking soda. Add the salt and mix until well combined and a soft cookie dough begins to form, it will be thick.
Add chopped chocolate and fold until combined throughout the dough, you may want to use your hands for this step.
Transfer bowl with cookie dough inside to the refrigerator and chill for 30 minutes. If your bowl is too large for the fridge, just wrap your dough in plastic wrap and pop it into the fridge. NOTE: You can also chill your dough overnight, if do you, remove your dough from the fridge 30 minutes before you create the cookies.
Whilst the dough is chilling, preheat the oven to 180ºC (350ºF). Line a large flat baking tray with parchment paper, and set aside.
Remove dough from the fridge.
To create, weigh out each cookie to be 50g (2oz). If you don’t have a food scale, measure each cookie to be 3 level tablespoons. I highly recommended you use a food scale to measure each one.
Place onto the lined tray, leaving as tall balls, do not flatten.
Repeat with remaining dough, leaving enough space between each cookie on the tray to allow for spreading, about 10cm (4 inches) between each cookie.
Bake for 8-10 minutes or until cracks have appeared on top and the centre of each looks slightly under-baked, which is great, that’s what makes them have a gooey middle!
Remove from oven and tap tray again on your bench top/board 3 times to deflate. Allow cookies to cool on the tray for 10 minutes.
Carefully transfer cookies to a wire rack to cool completely. Or allow for them to firm up a little then enjoy a warm cookie whilst the choc chunks are still gooey!
Serve and enjoy!

Video

Notes

Melt the butter first and then set it aside to cool down for 10-15 minutes until it’s only slightly warm. If it’s too hot, the egg will curdle when it’s added.

Do not have to flatten the dough balls on the baking sheet. Keep them tall and they’ll spread down and out during baking in the oven.

Give them a few taps on your bench top to deflate after baking. This is what will give you those classic cookie top waves.

Allow cookies to cool on the baking tray for 30 minutes before removing. They're delicate when still warm.

To store: Keep your cookies in an airtight container, in a dark dry pantry for 1 week.

To freeze: Place cookies in an airtight container, in single rows and layers. Then place a sheet of baking paper between each layer of cookies so they’re not directly touching each other. Or wrap each cookie individually plastic wrap or foil. Place the container in your freezer and freeze for up to 2 months.

To defrost: Remove cookies from their container, place them at room temperature until they’ve completely thawed. Warm them up in the oven or microwave until warmed through.

Nutrition