Bakery style chocolate chip cookies are just that—big, rich, crisp on the outside, and chewy on the inside, and did we mention that they’re absolutely crammed with chocolate? We’ve also heard that they make killer ice cream sandwiches.

Several bakery style chocolate chip cookies cooling on a rack.

Adapted from Tara Teaspoon | Live Life Deliciously | Shadow Mountain, 2020

Sometimes I just want a chocolate chip cookie the size of my face! And these cookies fit the bill! The secret ingredient addition of cream cheese makes the cookies extra soft and rich. Plus, chilling the dough for twenty-four hours in the refrigerator allows the flour to absorb all the moisture, which creates a deliciously chewy cookie.–Tara Teaspoon

WHY DO I NEED TO REFRIGERATE COOKIE DOUGH?

If it sounds like we’re just testing you, we swear that’s not the case. Refrigerating cookie dough—for at least 30 minutes and up to 24 hours—does a number of things. The sugar in the dough absorbs some moisture, causing the cookie to brown and caramelize. When the butter chills, it makes the dough firmer so that your cookies don’t spread like crazy. As far as flavor goes, the vanilla and sugars will develop a deeper and sweeter taste. And in terms of texture, chilled cookie dough produces a more evenly golden-brown cookie with a crisper edge and chewier center. See? Patience is a virtue.

Bakery Style Chocolate Chip Cookies

Several bakery style chocolate chip cookies cooling on a rack.

If you prefer to use chocolate chunks instead of chips, chop chocolate bars (both milk and semisweet) into big 1/2-inch chunks for these larger-than-life cookies. And I make them the way I love a chocolate chip cookie: with just enough cookie dough to hold the chocolate together.

Tara Teaspoon

Prep 30 mins

Cook 15 mins

Total 1 d 45 mins

  • In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, molasses, and sugars on medium speed until softened and smooth, 1 to 2 minutes.
  • Add eggs and vanilla and mix on low speed, stopping and scraping the bowl as necessary. Add the salt, baking soda, and flour and mix on low speed until all are incorporated, 1 to 2 minutes more. Scrape the sides and bottom of the bowl with a rubber spatula so that the dough is mixed evenly.
  • Stir in the chocolate chips or chunks. Portion dough into 15 (5-ounce | 143 g) balls–1/2- to 3/4-cup size. Flatten just slightly. Place on a baking sheet or in a baking dish and wrap with plastic wrap. Chill at least 24 hours or up to 3 days.

  • When ready to bake, preheat the oven to 350˚F (178°C).

  • Divvy the chilled dough balls between two parchment-lined rimmed baking sheets, at least 2 inches (5 cm) apart. Sprinkle with sea salt flakes, if using.
  • Bake until cookies are just setting and turning golden around the edges, about 15 minutes. Don’t overcook! Cookies will continue to bake out of the oven.

  • Let cookies cool completely on the baking sheet (if you can wait) before removing and devouring.

Serving: 1cookieCalories: 534kcal (27%)Carbohydrates: 72g (24%)Protein: 6g (12%)Fat: 25g (38%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 72mg (24%)Sodium: 215mg (9%)Potassium: 211mg (6%)Fiber: 2g (8%)Sugar: 43g (48%)Vitamin A: 580IU (12%)Calcium: 49mg (5%)Iron: 3mg (17%)

Originally published June 21, 2021

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