Galletas de chocolate estilo panadería
Bakery Style Chocolate Cookies are big, soft, chewy, and ridiculously rich! These chocolate-loaded cookies have gooey, thick centers and slightly crisp edges.
Bakery Style Chocolate Cookies
After years of being disappointed with fairly lackluster chocolate cookies (that weren’t rich/flavorful enough or too dry), I worked on and published my favorite Chocolate Cookies recipe. Those cookies are a total chocolate lover’s dream and a huge favorite at my home.
Unfortunately, though, that recipe doesn’t translate well to large bakery-style sized cookies; in fact, they work best when rolled into fairly small (1 tablespoon-sized) cookies. And since bakery-style and bakery-sized cookies are all the rage these days, I knew it was time to get back to the drawing board!
After a few months of testing, I’m so excited and thrilled to share this recipe — big, bakery-style chocolate cookies that are moist, rich, and loaded with chocolate. And when I say big, I mean, big. Each cookie is 4 ounces in size!
If you’ve had any Crumbl® cookies, you’ll be excited to find these cookies are the exact same size! Crumbl measures each cookie to be 4 ounces before baking!
We highly recommend using the exact ingredients called for to achieve the best results in re-creating these cookies. So wait for a grocery store run if you don’t have the right cocoa powder or flour; the wait will be worth it so you don’t end up with lackluster cookies — or worse, cookies that don’t bake up properly.
Bakery Style Chocolate Cookies: Special Ingredients
There are two ingredients in particular that aren’t super common in cookie recipes that you’ll want to pay close attention to for this recipe: cakeflour and Dutch-process cocoa powder. Depending on how often you bake, you may already have these ingredients in your pantry. But if not, you can readily find both ingredients in most grocery stores.
Special Ingredient #1: Dutch-process Cocoa Powder
- The cocoa powder really sets these cookies apart; Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavor and adds a darker color to the cookie. It also produces a softer and more moist cookie. Regular cocoa powder will create a less flavorful and drier texture.
- Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that is delicious in these cookies and is readily found at most grocery stores.
- We’ve also had a lot of luck finding Dutched cocoa powder made by Ghiradelli® in local grocery stores. You’ll know you have a Dutch-process cocoa powder because the container will say either “Dutch process” or “Dutched” cocoa. The cocoa powder shouldn’t be sweetened.
Special Ingredient #2: Cake Flour
- The other special ingredient in Bakery Style Chocolate Cookies is cake flour which isn’t a typical ingredient in cookies but is integral to the structure and flavor in this recipe.
- Cake flour has been milled to a fine consistency. It’s a low-protein flour which essentially means less gluten is formed when mixing together the cookie batter. Less gluten is going to produce a softer, gooier cookie texture. For reference, cake flour has about 7-9% protein while all-purpose flour clocks in at about 10-12% and bread flour has an even higher protein content.
There are loads of tutorials and ways to make your own cake flour, but we did not find these DIY cake flours to have consistent results in these cookies. For best results, use store-bought cake flour which can be found near all-purpose and other types of flours in the grocery store.
Bakery Style Chocolate Cookies: Tools
- Silicone liner. We recommend baking these cookies on a silicone liner — they bake evenly and the bottoms won’t get overly crispy when baking on a mat.
- Food scale. A food scale ensures even-sized cookie dough balls ensuring evenly baked cookies. If simply eyeballing portions, you may end up with some slightly over-baked cookies while other cookies aren’t fully baked through because of inconsistent cookie dough ball sizes. And, since they’ll all be measured to the same size, the presentation will look nicer — truly, even-sized cookies give that perfect “bakery-style” appearance.
- Hand mixer or a stand mixer. To get the right dough consistency you’ll need to use a mixer. When creaming together the butter and brown sugar, we’re looking for a thick and creamy mixture similar in consistency to peanut butter. This consistency can’t be replicated with a wooden spoon.
Bakery Style Chocolate Cookie Tips
- Don’t substitute ingredients. This cookie recipe has been tested (and re-tested some more!). For best results, follow the recipe carefully using the right ingredients. I know there are some unique ingredients called for, but I recommend using those ingredients instead of trying random substitutes. Baking is finicky — it’s hard to say what will and won’t work out in place of what has been tested.
- Use your favorite chocolatechips. We love a combination of semi-sweet and milk chocolate chips in these cookies, but use your favorite — semi-sweet, dark, or even white would all work great.
- Add a sprinkle of sea salt. For the perfect salty-sweet treat and contrast against the richness of the chocolate cookie, add a sprinkle of sea salt flakes — yum! If you aren’t a fan of salted cookies, these are still plenty delicious without the salt!
- Don’t skip or shorten the chilling time. Not only does the dough become more flavorful as it sits, but the chill time is also important for the texture and structure of the cookies. The chilling time ensures these cookies bake up nice and thick instead of spreading too much.
More cookie recipes
- Salted Caramel Cookiesgraham cracker cookies with a cream cheese frosting
- Magic Cookie Barswith a graham cracker crust
- Gideon’s Bakehouse Cookie Recipefamous bakery copycat recipe
- Chocolate Chip Pudding Cookieswith pudding mix in the dough
- Animal Circus CookiesFunfetti cookies with cream cheese frosting
Bakery Style Chocolate Cookies
Bakery Style Chocolate Cookies
- 1/2cupunsalted butter
- 3/4cuplight brown sugar,tightly packed
- 1teaspoonvanilla extract
- 1/2teaspoon each:cornstarch, baking soda, fine sea salt
- 1/4cupDutch-process cocoa powderNote 1
- 1/2cupcake flourNote 2
- 3/4cupall-purpose flourNote 3
- 1/2cupminiature chocolate chips
- 1cupmilk (or semi sweet) chocolate chipsNote 4
CREAM BUTTER AND SUGAR: Cut butter straight from the fridge into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add in the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3-4 minutes. Mixture should be the consistency of peanut butter.
ADD REMAINING INGREDIENTS: Add in the egg and vanilla. Beat until combined. Add in the cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add in the cake flour and regular flour (Note 3) and again, beat until combined. Don’t overbeat/mix the mixture. Add in the miniature and regular-sized chocolate chip. Fold the chips into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
FORM COOKIE BALLS: After 45 minutes, remove the bowl from the fridge and form cookie dough balls. Each ball should be just over 4 ounces (117 grams) each. You should get 6 equal-sized balls from the dough. Roll into large balls and place on a parchment-paper-lined sheet pan or plate and return to the fridge or freezer to chill for 15 more minutes. (Note 5) Want to make smaller cookies? See Note 7
BAKE: Meanwhile, preheat the oven to 325 degrees F. Line an extra-large sheet pan with a Silplat liner (parchment paper works, but cookies bake even better on a silicone liner). Add 3 cookie dough balls to the sheet pan, leaving plenty of space in between each cookie. Bake for 13-18 minutes, erring on the side of slightly underbaking (we think they’re perfect at 15-16 minutes). They’re slightly underbaked but will firm up to a nice and fudgy/chewy cookie as they set (Note 6.) Remove from the oven and right out of the oven, press edges of the cookie inwards with the back of a metal spatula to get the perfect round bakery-style cookie. If desired, press a few extra chocolate chips into the tops of the cookies right out of the oven. Let cookies stand on the cookie sheet pan for 10-15 minutes before removing them to a cooling rack. Allow cookies to cool and finish firming up here. Repeat process with the last 3 cookies.
STORAGE: We like these cookies best the day they’re baked. They do last up to a week, but they begin to lose texture and flavor after 3-4 days. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container. Rewarm in increments of 10-15 seconds in the microwave.
FREEZING: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.
Note 2: Cake Flour: This flour is responsible for giving the cookies a fluffier, more delicate, and more tender crumb. It helps keep these cookies soft and chewy. We combine cake flour with all-purpose flour to get the perfect texture. Cake flour is usually found on the baking supplies aisle in the grocery store near other types of flour. I don’t recommend a different flour substitute or making «homemade» cake flour — it doesn’t work the same in this recipe.
Note 3: Measure flour correctly: If you press a measuring cup into a bag of cake or regular flour and scoop, you will pack in way too much flour which affects the texture of these cookies. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here)
Note 4: Chocolate chips: We like to use a combination of regular-sized milk chocolate chips and miniature semi-sweet chocolate chips. If you prefer semi-sweet or would like less sweet cookies, use semi-sweet or dark regular-sized chips! Ghiradelli and Guittard are our preferred brands of chocolate chips.
Note 5: Chill the dough. Don’t rush the chilling time or you’ll find yourself with cookies that spread too much.
Note 6: Ever so slightly underbake. If you overbake these cookies, the taste and texture will be off. Slightly underbaking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re pulled out of the oven. Visual cues to look for: firm edges and set center (they shouldn’t be overly gooey/wet looking).
Note 7: Smaller cookies. We’ve recently tested and been thrilled with the results of making smaller cookies with this dough. After chilling, roll even-sized cookie dough balls that are a packed 2 tablespoons of dough (40g) each. Chill rolled dough balls for 30 minutes before baking and bake for 10-14 minutes or until no longer glossy in the center. Right out of the oven and working quickly, press the edges inwards with a metal spatula and press in a few more chocolate chips into the tops (optional). Let stand on cookie sheet for 5 minutes before transferring to a cooling rack.
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.