After baking and using a few egg whites, I needed to use up those egg yolks. I decided to go with yet another chocolate chip cookie recipe, this time instead of ‘cakey’ like my brother’s favourite cookies I wanted to make a thick and chewy cookie like those you get from a bakery.
Who has trawled all over the internet on how to bake the perfect cookie. I have!! Everyone claiming that they have the best recipe out there!!
One of those blogs I find so interesting and factual is Handle the Heat, Tessa who is behind the blog has a 4 Part Ultimate Guide to Chocolate Chip Cookie.
I love all the ultimate guides she has Brownies, Muffins, Cupcakes, she goes into detail about what each ingredient does, the sugar, the flour etc, to get the desired outcome of your bake. If you have a passion for baking and want to learn more about certain bakes take a look at her blog, it is awesome.
I am taking all those things that I’ve read on cookies, to make my own thick and chewy bakery style chocolate chip cookies.
The Making of my Chewy Cookies
Egg yolks, as you know adding egg yolks to cookies makes them chewy, and when making things like fondants makes them gooey-er. I have used all egg yolks for extra chewiness.
Bread flour as well as plain flour, the bread flour creates more gluten in the cookies which gives your cookie a chewy texture.
I have more dark brown sugar to caster sugar as this again creates a chewier cookie. If you don’t want your cookies to be as dark use light brown sugar, and they will be a little paler.
Make sure you chill your cookie dough, this stops it from spreading too much.
Freezing your Cookies
You can freeze these cookies for up to a month, its always good to have some cookie dough on hand ready to bake when you have a cookie craving or if you are having visitors and want to have some freshly baked cookies to give them.
If you are planning to freeze your cookies and keep them in the freezer for a while, once they are firm enough and will not stick to each other, you can put them in a plastic freezer bag or container to save space in your freezer.
When it come to Baking your Cookies
Everyone’s baking times may differ for a variety of reasons
The size of your cookie dough balls
Mine were 80g per cookie dough ball – If yours are smaller start checking after 15 minutes if you’ve gone ginormous that are bigger than mine, you may have to baked for 20 minutes.
How long you’ve left them in the freezer
If your cookies have only been in the freezer for an hour you can go ahead and bake them straightaway as they will not be frozen solid. If you have left them in there overnight, or you’ve got a supply stashed away, leave them out for 5 – 10 minutes before baking.
Everyone’s oven is different, you just get to know how yours work.
Does it cook the one side more than the other – turn your tray around during the baking process so it browns evenly.
The temperature of your oven may also vary from mine so when looking at a recipe use the time as a guideline. Start checking your cookies after 18 minutes, add a little extra time if needed depending on how they look. It is better to under-bake your cookies rather than over-bake and have crunchy Frisbee’s.
These cookies hit all the spots when it came to recreating those that you get from a bakery. These big cookies have crisp edges and are chewy in the middle, using the dark brown sugar gives you a lovely butterscotch flavour.
Bakery Style Chocolate Chip Cookies
Makes 18 – 22 Cookies, depending on how big you make them
340g Butter, at room temperature
270g Dark Brown Sugar
130g Caster Sugar
2 tsp Vanilla
4 Egg Yolks, at room temperature
200g Strong White Bread Flour
230g Plain Flour
1 tsp Bicarbonate of Soda
340g Milk/Dark Chocolate, chopped (I used a mixture of Galaxy and Green & Black’s Salted Caramel)
- Line a baking tray with parchment paper, one that will fit in your freezer. Chop your chocolate and set aside.
- In a large bowl whisk together together both the strong bread flour, plain flour and bicarbonate of soda, then set aside.
- In the bowl of your stand mixer beat the butter and two sugars until combined.
- Add in the egg yolks and vanilla, and beat together again.
- Add in half the flour mixture into the butter mixture and mix on slow in your mixer. Then add the rest of the flour and chopped chocolate, and mix again until combined.
- Scoop the cookie dough into individual portions and roll into balls and place on your baking tray.
I weighed out roughly 80g per cookie dough ball, I then pushed some extra chopped chocolate into the tops.
- Place your tray with the cookie dough balls into the freezer, and freeze for at least an hour, I left mine overnight to baked the next day.
- When you are ready to bake, preheat your oven to Gas Mark 4 and line a large baking tray with baking parchment, and place four cookie dough balls on to the tray, spacing them apart as they will spread once baked.
- Bake your cookies for 18 – 23 minutes, until golden and the centre of your cookie is still a little soft and under-baked but the edges of the cookie are crisp.The baking times may differ see the notes before the recipe.
- Once you remove them from the oven leave them on the baking tray for 10 minutes before transferring to a wire rack.
- Store the cookies in an airtight container for up to 5 days, if they last that long!!
Hope you all enjoy my bakery style cookies!
Let me know what you think, send me your pictures on Instagram @perfectingbakes or use #perfectingbakes