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.

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Top 4 bakery style cookies recipes from across the web

The most viewed bakery style cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Chewy Chocolate Chip Cooki...

Passionfruit and Dark Chocolate Coo...

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

Gluten Free Levain Bakery Cookies

The most viewed bakery style cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fast & Easy Low Sodium Cookie R...