These bakery chocolate chip cookies are the best cookie EVER! The recipe is from an ACTUAL bakery. Really!
When I say this recipe came from an actual bakery, I mean it. It wasn’t one of those recipes that came from an aunt’s cousin’s in-laws who used to work at a bakery. This recipe came from a bakery that I, myself, worked at. This is the EXACT recipe from that bakery. The bakery I worked at was the BYU-Hawaii campus (yet another place that I worked. Seriously, I had like 10 jobs when I lived there and I am not even exaggerating. If you are going to live in Hawaii as a college student you pretty much have to work 10 jobs just to survive. Baker, florist, waitress, cartoonist (yes, cartoonist)… you get the picture. I did it ALL.) Anyway, I am getting way off topic here. Back to the cookies.
I LOVED the chocolate chip cookies that we made at the bakery. Not many things sound great at 4am.. but bakery chocolate chip cookies always did (and still do). They are so soft, chewy and DELICIOUS! You are going to love them. One of my favorite ways to eat them is chilled. At the bakery, sometimes the cookies would be chilled in the walk-in refrigerator and then given to employees the next day. You had better believe I was back in the fridge at 4am gobbling these up. Never got sick of them.
The trick to getting bakery chocolate chip cookies all perfectly formed and the same size is using a cookie dough scoop. I bought mine at a local restaurant supply store, but you can find them online. At the bakery we would put on gloves, grab a big hunk of dough and scoop from our hand. I STILL like to do it this way, glove and all. I like using the glove because when I do scoops I scrape the scooper along the palm of my hand to round off the dough and it protects my hands. I love perfectly formed cookies that all look identical. Maybe that is my OCD coming out, but it is so satisfying seeing cookies all the same size in perfectly straight rows coming out of the oven.
At the bakery we would make HUGE batches of these.. like MOUNDS of dough in GIGANTIC mixers. Obviously I don’t have a bear-sized mixer in my home so I had to figure out the correct measurements for a small batch. It took some time but I figured it out and it is PERFECT. So here is my recipe for perfect bakery chocolate chip cookies… I know you are going to love them!
***Use this recipe to make “Skookies”…. YUM!
- Cream butter and sugar, add eggs and vanilla, mix well. Mix dry ingredients and add to sugar mixture. Add chocolate chips. Scoop with small ice cream scoop. Bake at 325 for 8-9 minutes. Do not over bake!