Make This: Bakery Style Chocolate Chip Cookie

We are going to show you how to make these babies and give you all the essential tips & tricks for the perfect Bakery Style Chocolate Chip Cookie.  Look at that dough.  You know you wanna make these.

The Best Bakery Style Chocolate Chip Cookie // Scout & Nimble

We have a new guest contributor who will be sharing his knowledge with us in our Make This Series.  Meet Michael White.  He is a self taught chef that has been testing his creations in the kitchen for the past 10 years.  His philosophy?  Keep it simple and always use the freshest ingredients possible.

Here are his secrets to making the best Bakery Style Chocolate Chip Cookie ever.  We have personally tested this recipe on several occasions and they have been perfect every.single.time.

Chocolate-Chip-Cookies

molasses-in-chocolate-chip-cookies

Best Chocolate Chip Cookie Recipe // Scout & Nimble

Bakery Style Chocolate Chip Cookie

  • 3 & 1/4 cups flour
  • 1 tsp. baking soda
  • 2 tsp. Kosher salt {Tip #1: Kosher makes all the difference in the world}
  • 1 tsp. vanilla
  • 1 cup brown sugar
  • 1 cup sugar
  • 3 tsp. blackstrap molasses {secret ingredient}
  • 1 & 1/3 cup dark chocolate chips
  • 1 cup milk chocolate chips
  • 12 Tbsp. unsalted butter {Tip #2: room temperature}
  • 2 large eggs (if using farm fresh eggs increase to 3 eggs) {Tip #3: room temperature}

Preheat oven to 350 degrees.

Mix butter and sugars together with an electric mixer on medium speed.  Tip #4: Do not under mix these ingredients. Most do not mix the butter and sugars together long enough.  You want to mix these until they become a creamy almost fluffy like peanut butter consistency.  Next, mix in vanilla and molasses.  Tip #5:  Add each egg separately and only beat for about 10 seconds after each addition.  If you over beat the eggs, air will get into your ingredients and  your cookies will rise and then deflate.  Mix all your dry ingredients (flour, baking soda, and salt) together in a separate bowl.  Take your dry ingredients and slowly add them, in small increments,  to your wet ingredients until everything is incorporated.  Fold in your dark and milk chocolate chips.

Take about 2/3 cup scoop of dough and place on a silpat lined baking sheet.  (Michael says silpat mats are a must.  You can find them at any kitchen supply store and most other stores nowadays.)  We were able to fit 2 cookies on each baking sheet.  Bake 16-20 minutes, turning once halfway through if you oven doesn’t cook evenly.  Remove from oven and allow baked cookies to rest on the cookie sheet on a wire rack.  Once cool, wrap each individually in plastic wrap to store.

Secrets to the Perfect Chocolate Chip Cookie // Scout & Nimble

Michael White // Make This Contributor // Scout & Nimble