Chocolate Chip Cookies You’ll Ever Make (Bakery-Quality) with Bread Flour
These cookies use a specific technique to achieve a bakery-quality texture at home. By smearing cold butter rather than creaming it and using bread flour, the final product has a tender crumb with crisp edges. The dough is portioned generously and chilled to ensure they hold their shape while baking.
Instructions
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Mix Dry Ingredients
In a large bowl, whisk together the bread flour, baking powder, baking soda, and salt. Set aside. -
Cream Butter and Sugars
In a stand mixer with the paddle attachment, beat the cold butter on medium speed for about 30 seconds until it starts to break apart, aiming to smear it rather than fully cream it. Add the brown sugar and granulated sugar, mixing just until incorporated but still crumbly. -
Add Wet and Dry Ingredients
Add the eggs and vanilla extract. Mix on medium-low speed for about 30 seconds until the mixture looks slightly separated. Turn off the mixer and add the dry ingredients. Mix on low speed just until the dough comes together, leaving some visible butter streaks. -
Fold in Chocolate
Turn off the machine and use a rubber spatula to fold in the chopped bittersweet and semisweet chocolate by hand. -
Portion and Chill
Drop the dough into heaping 1/2 cup mounds (about 120g per ball) by hand onto two parchment-lined sheet trays. Do not use a scoop; the rough shape is desirable. Divide the dough to create 11 cookies total. Place the trays in the freezer for 1 hour. -
Bake Cookies
Preheat the oven to 375°F and place a rack in the middle position. Bake one tray at a time directly from the freezer for 19 to 22 minutes, rotating the halfway through. Cookies should be golden brown at the edges and slightly underbaked in the center. -
Cool
Remove the tray from the oven and smack it firmly on the counter. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining tray.
Tips
A scale is recommended for accuracy. Smacking the tray on the counter helps set the cookies' shape immediately after baking.
Video
“The Best Chocolate Chip Cookies You’ll Ever Make (Bakery-Quality) | Epicurious 101” by Epicurious, watch on YouTube.
About this recipe
This recipe yields large, heaping cookies that are golden brown at the rim with a slightly softer center. The combination of bittersweet and semisweet chocolate chunks provides a rich flavor profile distinct from standard mini chips.
The process involves a significant resting time in the freezer but results in a consistent, professional-quality cookie that serves well as a dessert or snack.
