bakery style cookies

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that’s it! With these little tweaks, the result is a cookie that’s textured on the outside, and soft and gooey on the inside. Absolutely perfect!

The Best Chewy Chocolate Chip Cookies Recipe by Tasty

sugar

brown sugar, packed

salt

unsalted butter, melted

vanilla extract

all-purpose flour

baking soda

oz milk chocolate

dark chocolate chunk,

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In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm)  of space from the edges of the pan so that the cookies can spread evenly.

Bake for 12-15 minutes, or until the edges have started to barely brown.

https://vid.tasty.co/output/33851/mp4_640x640/1497287402

These decadent dark chocolate and passionfruit cookies feature a chocolate cookie base with chunks of dark chocolate and Valrhona Passionfruit Inspiration, plus a gooey dark chocolate and passionfruit ganache surprise in the middle!

Passionfruit and Dark Chocolate Cookies

unsalted butter, softened (1/2 cup / 1 stick)

sugar (1/2 cup)

dark brown sugar (1/2 cup)

vanilla bean paste

Tablespoon passionfruit purée

flour (1 cup)

cocoa powder (1/2 cup)

good-quality dark chocolate, chopped (3/4 cup)

Valrhona Passionfruit Inspiration, chopped (3/4 cup, or about 32 feves)

dark chocolate, chopped (3/4 cup)

passionfruit purée (5 Tablespoons)

whipping cream (2 Tablespoons)

In a large mixing bowl or the bowl of a stand mixer, whip the butter and sugars until light and fluffy. Whip in the egg, followed by the vanilla bean paste and the passionfruit purée.

In a separate bowl, sieve the flour, cocoa powder, baking soda, and salt. Add dry mixture to the butter bowl, and mix on low speed until well-combined.

Stir in the chopped dark chocolate and the Passionfruit Inspiration, reserving a few pieces of each to press into the tops of the cookies.

Cover dough with clingfilm and transfer to the refrigerator to chill, at least one hour. While dough is chilling, prepare the ganache.

Cookie Dough

Melt the dark chocolate over a bain marie or double boiler.

In a small saucepan, add the whipping cream and passionfruit purée and whisk gently to combine. Warm the mixture over low heat (do not boil).

Pour the warm cream mixture into the bowl of melted chocolate, and whisk until well-combined. Transfer bowl to the refrigerator and chill until the ganache is firm enough to scoop.

Line a plate or a small baking tray with parchment or wax paper. Remove ganache bowl from the refrigerator. Use a teaspoon or a small melon baller to scoop the ganache, then use your hands to roll each portion into a ball. You should have 15 balls total.

Place ganache balls on prepared plate and transfer to the freezer. Freeze until firm.

Chocolate and Passionfruit Ganache

Preheat oven to 350° F / 175° C. Line two baking trays with silicone baking mats, and set aside until ready to use.

Remove cookie dough from refrigerator. Use a cookie scoop to scoop chilled dough into fifteen portions, rolling each into a ball.

Using your thumb, create an indentation in the center of each ball of cookie dough. Place a frozen ball of ganache inside each indentation, and gently wrap the cookie dough, making sure to completely &#8220;seal&#8221; the ganache inside the cookie dough. The ganache should be completely covered.*

Place dough balls on prepared trays, allowing a good amount of space in between (these cookies will spread!) Use the palm of your hand to flatten each ball slightly, pressing a few additional chunks of chocolate into the tops for decoration.

Transfer trays to the freezer and freeze for 10 minutes.

Bake cookies in preheated oven for about 12-14 minutes. Do not overbake.

Allow cookies to cool completely before removing from the tray.

Store chocolate passionfruit cookies in an airtight container at room temperature for up to five days.

Assembly and Baking

On a low-sodium diet but craving delicious cookies? This fast and easy low sodium cookie recipe is the recipe for you. It yields fantastic cookies that are deliciously chewy, easy to make, and, most importantly, salt-free! This recipe can also be made sugar-free and nut-free.

Fast &amp; Easy Low Sodium Cookie Recipe (Salt-Free)

unsalted European butter

brown sugar

nut butter

all purpose flour

baking powder

mix-in's

In a large bowl, use an electric mixer to beat the butter until light and creamy. Add in both sugars, then beat again until well combined. Add the nut butter and egg and mix with a whisk.

Sift in the baking powder and flour into the bowl and mix well with a whisk. Mix in your choice of toppings, then cover the bowl with plastic wrap or towel. Refrigerate for 2 hours or overnight.

When ready to bake, preheat the oven to 375°F. Line a cookie sheet with parchment paper or silicone baking sheets (I love using these).

Use a 1-inch cookie scoop to place balls of cookie dough on the prepared cookie sheet.

Bake for about 10 minutes until cookies are golden brown. Remove the cookie sheet from the oven allow the cookies to rest for 1 minute. Transfer the low-sodium cookies to a wire rack to allow them to cool completely. ENJOY!

Gluten-free bakery-style chocolate pecan cookies with slightly crisp edges and a gooey and chocolatey center.

Gluten Free Levain Bakery Cookies

Gluten Free Flour (I recommend Cup4Cup

cornstarch

unsalted butter,

light brown sugar

granulated white sugar

egg, room temperature

mixed chocolate

pecans

Combine Cup4Cup, cornstarch, baking powder, and baking soda...

Combine Cup4Cup, cornstarch, baking powder, and baking soda in a small bowl and set aside.

In the bowl of your stand mixer, fitted...

In the bowl of your stand mixer, fitted with the paddle attachment, combine the butter, both sugars, vanilla extract, and salt.

At a low-speed mix to combine, increase the...

At a low-speed mix to combine, increase the speed to medium and mix until light and fluffy - this should take around 4-6 minutes.

Turn off your mixer, scrape down the sides...

Turn off your mixer, scrape down the sides of your bowl and the paddle to ensure everything gets incorporated equally.

With your mixer running on low, add the...

With your mixer running on low, add the egg and the egg yolk one by one and make sure to let them incorporate fully.

With the mixer running on low, add the...

With the mixer running on low, add the flour and mix to combine. Add the chocolate and nuts and mix.

Line a cookie sheet with parchment paper and...

Line a cookie sheet with parchment paper and portion the dough in 6oz cookies using your kitchen scale. Wrap the sheet tray with plastic wrap and refrigerate for 12hrs to allow the dough to rest. During this process the flour hydrates and develops flavor.

Preheat your oven to 375F.

Arrange 4 cookies on your parchment-lined sheet pan...

Arrange 4 cookies on your parchment-lined sheet pan and sprinkle with flaky sea salt.

Bake at 375F for 10 minutes, rotate the...

Bake at 375F for 10 minutes, rotate the tray and reduce the temperature of your oven to 350F.

Bake for an additional 6-9 minutes until they...

Bake for an additional 6-9 minutes until they have crispy edges, look puffy, and still look slightly underdone in the center. If you want a gooey cookie you will want to underbake them.

Remove the cookies from the oven and allow...

Remove the cookies from the oven and allow them to cool on the sheet tray for 5-10 minutes. Those cookies taste the best when eaten when they are freshly baked.

Repeat with the rest of your cookie dough...

Repeat with the rest of your cookie dough or freeze for future cookie cravings.

These copycat Crumbl carrot cake cookies are fluffy and kissed with a bit of spice. Then topped wit a creamy cream cheese frosting , just like a cake but in cookie form. 

Crumbl Carrot Cake Cookies

unsalted butter (room temp)

eggs (room temp)

vanilla extracts

Tablespoons corn starch

cinnamon

ginger

All spice

carrots (Shred you own **see notes)

pecans (coarsly chopped)

oz cream cheese (room temp)

pecans (finely chopped)

Peel and shred two cups of carrots and chop pecans and set aside.

Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy .

Add One Egg at a time and the vanilla extracts. Stopping to scrap down the sides a few times beat for about 3-4 minutes

Sift together the dry ingredients . Do Not skip this step

Add a little of the flour mixture at a time to the creamed mixture.

Add prepared carrots and pecans , mix until just combined.

Divide dough into 12 portions . I used a large ice cream scoop and mine weighed about 3.6 oz each.

Place dough on a cookie sheet lined with wax paper and chill for 6-8 hours

Once dough is chilled preheat oven to 350 degrees on line cookie sheets with parchment paper.

Place 3-4 dough balls on prepared cookie sheet allowing plenty of room to spread. Do not over crowd, it will take baking several batches

Bake for approximently 20 minutes. You want the edges to be golden brown and the center to be cooked.

Allow cookies to cool on the sheet for 10 minutes and transfer them to a cooling rack.

Once all of the cookies are cool make the cream cheese frosting . Start by beatng the cream cheese and butter together until nice and fluffy.

Add the vanilla and beat until combined

Add a little powdered sugar at a time , beat until fluffy .

Pipe or spread frosting on to cookies and top with a little bit of pecans .

Since these have cream cheese frosting they need to be stored in the fridge but check out my notes for tips.

SO DELICIOUS! Not sure if my photo is attaching. I went exactly by the recipe but added a cup of shredded coconut. 

I used a silpat instead of parchment. I think I will use parchment next time. My oven is baking a little low so I will increase the temp next time (I had to bake 22-23 minutes for the centers to be done, and the rest was only slightly dry).

I made little carrot transfers with royal icing to go on top. I measured 3.6 ounce cookie balls but actually got 13 cookies instead of 12.

I made these for Easter as party favors for each guest to take home. They were a huge hit and are absolutely delicious! Also, in case it helps anyone, I only chilled the cookies for an hour before baking and they still came out perfect. Thanks a bunch for this recipe, it’s going right in my recipe box!

Is the 6-8 hour chill necessary for good results? I'm impatient!😆

This recipe was extremely exceptional! I loved all the flavors and textures. I can't wait to make it again. It was so good! I am looking forward to checking out some of your other recipes on your blog! Have a great day, and thanks for sharing this fantastic recipe!

Oh my goodness! These cookies almost look like cakes - amazing! I haven't heard of Crumbl, but I can tell already, these will suffice!

Our favorite cake is carrot. Lovely to have your recipe for carrot cake cookies. It is so imaginative, I love it. Will definitely try them, thanks so much!

YUM! These cookies are a new favorite of mine! They're even better than the ones at Crumbl!

Bakery Style Cookies are soft, thick, and full of delicious cookie goodness. Make them in less time than it would take to drive to a bakery!

Bakery Style Cookies (6 Flavors!)

unsalted butter (softened)

eggs

cake flour

chocolate chips

walnuts

quick oats

unsweetened coconut flakes

raisins

cocoa powder

chocolate chocolate

peanut butter baking chips

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, use a hand mixer to combine the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 1 minute. Look for the butter and sugar mixture to become pale, fluffy, and visibly lighter in color.

Add the eggs and vanilla extract. Mix on medium speed until just combined, about 30 seconds.

Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.

If using add-ins, fold them in by hand with a large spoon or rubber spatula until evenly distributed.

Divide the dough into 8–10 equal portions for large cookies (5-6 ounces each). Roll each portion into a ball with your hands and place them on the prepared baking sheets, spaced about 3 inches apart (4 per baking sheet).

Bake in the preheated oven for 11–14 minutes, or until the tops of the cookies are golden brown.

Allow the cookies to cool on the baking sheets for 15 minutes before serving warm. Or, transfer them to a wire rack to cool completely.

Great presentation and the written instruction were very well organized easy to follow

Thank you so much for sharing. I like your base recipe way better than mine!!

Cookies were delicious, I followed the recipes exactly, except for the add-ins.  Used combined peanut butter and chocolate chips in the chocolate cookie base, and semi-sweet chocolate and pecans in the basic base.  Got 10 large basic and 18 medium cocoa cookies.  No issue with the peanut butter chips (but next time I'll use 1.5 to 2 cups instead of just 1 cup of combined chips.)
Only other thing I will change going forward is to not shape into balls before baking, as they were really too large, and were almost a cake.  I will try to flatten out the dough before baking to get a more cookie-like shape.  This will likely result in closer to 24 small-medium sized cookies.

Hello absolutely love these!! I'd there a way to do a peanut butter cookie?

Amazing recipe delicious cookies. Chocolate chip and walnut. I toasted the walnuts.

I love these cookies. Made the cowboycookies first. I never heard of them before 😳.  Last Sunday I made the version with Macadamia and white chocolate chip. These are my husband favorite 🤩

These came out so good. I made the cowboy cookie version. I cooked one cookie sheet at a time and kept the uncooked cookie balls in the fridge until ready for the oven. They were crisp on the outside and soft on the inside. Can’t wait to try the other flavors!

Phenomenal recipe!! And sooo easy! I wish I had this recipe 20 years ago!! Will try freezing

Soft, buttery graham cracker cookies topped with a fluffy strawberry cheesecake mousse and fresh strawberry slices. These bakery-style cookies are the perfect combo of rich, creamy, and fruity—just like a slice of strawberry cheesecake in cookie form!

Strawberry Cheesecake Cookies

graham cracker crumbs

¾ tsp baking soda

tsp baking powder

salted butter, softened

white sugar

egg yolks (room temperature)

vanilla extract or vanilla bean paste

lemon

block (8 oz) Philadelphia Cream Cheese, softened

strawberries (finely chopped (may add more if needed))

heavy cream, cold

Whisk

In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, baking powder, salt, and cinnamon.

Cream

In a separate large bowl, beat the softened butter, sugar and lemon zest until light and fluffy (about 2 minutes).

Mix in egg yolks, and vanilla until fully incorporated.

Slowly add the dry ingredients to the wet mixture and mix just until combined (don’t overmix!).

Scoop

Scoop 2 oz cookie dough balls (or preferred size) onto a lined baking sheet and chill for at least 1 hour to prevent spreading.

Make the Graham Cracker Cookie Dough:

Preheat

Place

Place chilled cookie dough balls 2 inches apart on a parchment-lined baking sheet.

Bake

Bake for 12-15 minutes or until the edges are light golden brown but centers are still soft.

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The most viewed bakery style cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Fast &amp; Easy Low Sodium Cookie R...

Gluten Free Levain Bakery Cookies

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