Why did my cookies not spread?

This could be due to a few things, so I recommending reading my baking tips above to help troubleshoot. It could either be that too much flour was used, the eggs were too cold before mixing, or the dough was over mixed.

Can I make the cookies smaller?

Can you? Yes. But should you? I don't recommend it. If you prefer a smaller cookie, try my soft chocolate chip cookies or BEST chocolate chip cookies . The reason why these cookies are so large is so you can get that signature gooey texture in the center. If the cookies are smaller, they'll likely turn out a bit more cakey.

Can I use regular butter instead?

Again, I highly recommend using European or cultured butter as this will give you the BEST flavor and texture. If you can't get your hands on some, regular butter will do the job.

What is the best chocolate to use?

For dark chocolate, I recommend Guittard bittersweet chocolate wafers or Trader Joe's 72% dark chocolate chips. For milk chocolate, I like the Lindt milk chocolate bars.

Can I freeze the dough?

Yes. Once the dough has chilled overnight, place the dough balls into a freezer safe storage bag. They should keep for up to 3 months. To bake, place the cookie on a baking sheet lined with parchment paper and preheat the oven to 340F. Bake for 18-20 minutes, then wack the tray against the counter a couple times. Then cool and enjoy!

How do I warm up leftover cookies?

To reheat an already-baked cookie, preheat the oven to 325F and bake for about 5 minutes.

Bakery Style Chocolate Chip Cookies

Name: Bakery Style Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: PT-497973H19M18S
Cuisine: American
Ingredients: 2 1/4 cup (292g) all purpose flour; 1 tsp cornstarch; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 cup (220g) unsalted European style butter,* room temp; 3/4 cup (150g) dark brown sugar, packed; 1/4 cup (50g) granulated sugar; 1 large egg + 1 egg yolk, room temp; 1 1/2 tsp vanilla bean paste (or 2 tsp vanilla extract); 1 cup (160g) good quality dark chocolate wafers or chips; 3/4 cup (130g) good quality milk chocolate bar, chopped; Flaky sea salt for sprinkling

Ingredients

2 1/4 cup (292g) all purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup (220g) unsalted European style butter,* room temp
3/4 cup (150g) dark brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg + 1 egg yolk, room temp
1 1/2 tsp vanilla bean paste (or 2 tsp vanilla extract)
1 cup (160g) good quality dark chocolate wafers or chips
3/4 cup (130g) good quality milk chocolate bar, chopped
Flaky sea salt for sprinkling

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Instructions

Note: the cookie dough will need to chill for at least 4 hours or overnight.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and sugars. Beat on medium-high speed until pale and fluffy.
Scrape down the bowl and add in the eggs and vanilla. Beat on medium-high speed again for about 3 minutes or until pale and creamy.
Scrape down the bowl and give it a good mix again.
Dump in the dry ingredients and mix on low-medium speed until it’s almost combined.
Remove the bowl from the stand and add in the chocolate. Use a rubber spatula to fold it in and work in the remaining bits of dry ingredients. Do not over mix.
Add a sheet of wax or parchment paper to a food scale and another sheet to a small cookie tray. Weigh out each cookie to be 6 oz (this is equal to 3/4 cup if you do not have a food scale). Shape the dough so that it’s fairly tall (see picture in post for reference) and place the dough balls side-by-side on the tray. Press a few extra chocolate chips on top if desired.
Let the dough chill uncovered for at least 4 hours or preferably overnight.
To bake, preheat the oven to 350F and place 3 cookies on a large baking sheet lined with parchment paper. Make sure they’re well spaced apart.
Bake for 13-16 minutes, or until the edges are a pale golden color and the center looks dull on the surface but doughy in the middle. If the cookies still have a mound in the center after 13 minutes, keep baking for another 2-3 minutes and it should smooth out.
Right when you remove the tray, wack it against the surface of your oven or countertop a couple times. This will help flatten out the cookie and give you a rich and dense center. Use a fork to scoot in any edges that look a bit wonky. **If your cookies did not spread properly, see the FAQ section in this post.
Sprinkle the warm cookies with a bit of sea salt and let them settle on the baking sheet for about 3-5 minutes.
When they’ve firmed up a bit, transfer to a cooling rack and continue to bake the rest of the cookies. **See notes for freezing instructions.
Enjoy warm for a more gooey center or cooled for a dense and soft cookie. Enjoy!

Equipment

Food Scale

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Notes

BUTTER – I HIGHLY recommend using European style (also known as cultured) butter here in order to get that rich bakery-style flavor. You’d be surprised by how much depth it adds to a cookie. If you can’t get your hands on some, it’s OK to can use standard unsalted butter.

HOW TO FREEZE – Once the dough has chilled overnight, place the firm cookie dough balls into a freezer safe ziplock bag. They will keep in the freezer for up to 3 months. When you want a fresh cookie, place the frozen cookie dough on a baking sheet lined with parchment paper, then preheat the oven to 340F (yes, 340, not 350). Bake for 18-20 minutes or until the edges are golden. Wack the pan against the counter a couple times to help flatten them out, then cool and enjoy!

Category: Dessert
Method: Baking
Cuisine: American