Bakery Style Soft Chocolate Chip Cookies
Serves 22
20 mins prep
11 mins cook
180 mins Chilling Time
0 mins total
Bakery style soft chocolate chip cookies, the kind you eat warm straight from the oven. They bake up with a classic wrinkly top, just the right thickness, and plenty of melty chocolate, lifted with a hint of almond and orange. The gooey centers will firm as they cool.
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Place the cold cubed salted butter in a small bowl and microwave for about 15-20 seconds, until halfway melted. Stir with a fork until the remaining butter melts. Set aside to cool completely, yet still liquid. Do not put warm butter in the cookie dough.
oz salted European style butter, 80% butterfat, (American salted butter can also be used)
Whisk together the flour, and baking soda in a medium bowl. Set aside.
oz all purpose flour
tsp baking soda
Place the granulated sugar and orange zest in a large bowl and rub them together with your fingertips. This helps release the oil of the zest into the sugar, infusing it with orange flavor.
oz granulated sugar
tbsp fresh orange zest
Add the brown sugar and the cooled butter to the orange zested sugar. Hand whisk together to form a thick applesauce like mixture.
oz light brown sugar
Whisk in the egg, yolk, vanilla, and almond until nice and smooth.
large egg (50 grams)
large egg yolk (20 grams)
tsp vanilla bean paste
tsp almond extract
Add the flour mixture onto the wet ingredients and gently fold together using a rubber spatula until no flour streaks remain.
Fold the chopped chocolate into the cookie dough to evenly distribute. Careful not to overwork or stir the dough too much.
oz 70% bittersweet dark chocolate, roughly chopped (or chocolate baking chips)
Scoop the cookie dough into 1.5 Tbsp balls, cover with plastic wrap and refrigerate for at least 3 hours or even better overnight.
Chilling the dough, firms the butter to prevent over spreading while baking and also allows the flavors to deepen.
When ready to bake, preheat the oven to 350℉ (180℃). Line a rimmed baking sheet with a silicone baking mat or two layers of parchment paper.
Gently pack each ball together with your hands to form a thick tall mound.
Place the dough balls about 2-3 inches apart on the prepared baking sheet. Keep remaining dough in the fridge until ready to bake.
Bake for about 11-12 minutes, until the edges are golden brown and the center is mostly set.
Remove the pan from the oven and sprinkle each cookie with flaky sea salt. Leave cookies on the hot tray for 5 minutes to finish baking before transferring directly to a wire cooling rack.
flaky sea salt
Repeat with remaining cookie dough, making sure the baking tray is cool each time.
