The Wendt House Bakery Style Chocolate Chip Cookies
The Wendt House Bakery Style Chocolate Chip Cookies are crispy on the outside and gooey, melty and delicious on the inside. These cookies are thick, buttery and every bit as good as a bakery cookie!
The Wendt House Bakery Style Chocolate Chip Cookies are the perfect chocolate chip cookie recipe. I may be a little biased, but these cookies are also pretty popular around my house.
I was definitely inspired to make these cookies after I made copycat Levain Bakery chocolate chip cookies. Everyone loves those cookies, but I also wanted a regular-sized chocolate chip cookie and one I could make as my go-to recipe. That’s where this recipe comes in.
I wanted my chocolate chip cookies to be thick. I don’t like it when my cookies sag and flatten, ya know? They also needed to be gooey and melty on the inside and have crispy, golden brown edges on the outside. They came out perfect!
Ingredients
- cold butter, cut into tablespoons
- sugar
- brown sugar (Dark brown sugar gives a little extra flavor, but you can use either in this recipe.)
- large eggs
- vanilla extract
- flour
- baking soda
- cornstarch
- salt
- semi-sweet chocolate chips
See recipe card for quantities.
Instructions
- Line two baking sheets with a Silpat or parchment paper. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
- In a medium-sized mixing bowl, whisk together flour, baking soda, cornstarch and salt. Set aside.
- Add chunks of cold butter to the bowl of a stand mixer or a large mixing bowl that you can use a hand mixer with.
- Beat butter on medium speed with the paddle attachment until light and creamy. Scrape down the bowl with a rubber spatula if needed.
5. Add both sugars to the butter.
6. Beat on medium speed until light and fluffy.
7. Add eggs and vanilla extract to the bowl with the butter and sugars.
8. Beat on medium speed until just combined.
9. Add flour mixture and chocolate chips to the bowl all at once.
10. Beat on low speed until just combined.
Let dough chill in the refrigerator for at least 1 hour.
11. Preheat oven to 375° F.
Using a medium cookie scooper, (or 1 ½ tablespoons) scoop cookies from bowl. Roll into uniform balls.
12. Place cookies 2 inches apart on cookie sheet and bake for 8-12 minutes until golden brown on the edges. (I bake my cookies for 10 minutes, but I would start checking them at 8 minutes.)
The texture of these cookies will look slightly underdone and very gooey in the middle at first. Once cooled they will be formed, thick and delicious!
13. Once cookies are baked, remove from the oven and cool on the baking sheet for 5 minutes.
14. Remove cookies from baking sheet and let cool on a wire cooling grid.
Serve and enjoy!
Hint: Let the freshly baked cookies chill on the cookie sheet for 5 minutes before transferring them to a cooling grid.
Variations
- Brown sugar – You can use light brown sugar or dark brown sugar for this recipe. The dark brown sugar gives the recipe a little extra flavor.
- Chocolate chips – You can use different chocolate chips in this recipe like milk chocolate chips, butterscotch chips, peanut butter chips or white chocolate chips. (Just don’t exceed 2 cups of chips.)
- Nuts – You can also add your favorite nuts to these cookies. Replace 1/2 or 1 cup of chocolate chips with the nuts you would like to add.
Equipment
- stand or hand mixer
- medium and large mixing bowl
- measuring cups and spoons
- 2 cookie sheets
- Silpat or parchment paper (Optional)
- medium cookie scooper, (1 ½ tablespoons)
- Cooling grid
- rubber/silicone spatula
- cookie spatula
Storage
Store cookies in an airtight container or sealed food storage bag for 2-3 days.
Cookies can be frozen for up to 3 months in an airtight freezer bag or container.
Top tip
Make sure to chill the cookie dough for at least 1 hour for cookie perfection! Nobody wants a flat cookie.
Related
Looking for other cookie recipes? Try these:
The Wendt House Bakery Style Chocolate Chip Cookies | thewendthousekitchen.com
- stand or hand mixer
- medium and large mixing bowl
- 2 cookie sheets
- 1 Silpat or parchment paper (Optional)
- medium cookie scooper, (1 ½ tablespoons)
- Cooling grid
- cookie spatula
- Rubber/silicone spatula
- 1 cup (226g) cold butter Cut into tablespoons.
- 3/4 cup (147) sugar
- 3/4 cup (159g) brown sugar Dark brown sugar gives a little extra flavor, but you can use either in this recipe.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups (270g) flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- Line two baking sheets with a Silpat or parchment paper. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
- In a medium-sized mixing bowl, whisk together flour, baking soda, cornstarch and salt. Set aside.
- Add chunks of cold butter to the bowl of a stand mixer or a large mixing bowl that you can use a hand mixer with.
- Beat butter on medium speed with the paddle attachment until light and creamy. Scrape down the bowl with a rubber spatula if needed.
- Add both sugars to the butter.
- Beat on medium speed until light and fluffy.
- Add eggs and vanilla extract to the bowl with the butter and sugars.
- Beat on medium speed until just combined.
- Add flour mixture and chocolate chips to the bowl all at once.
- Beat on low speed until just combined.
- Let dough chill in the refrigerator for at least 1 hour.
- Preheat oven to 375° F.
- Using a medium cookie scooper, (or 1 ½ tablespoons) scoop cookies from bowl. Roll into uniform balls. Place cookies onto cookie sheet 2 inches apart.
- Bake cookies for 8-12 minutes until golden brown on the edges. (I bake my cookies for 10 minutes, but I would start checking them at 8 minutes.)The texture of these cookies will look slightly underdone and very gooey in the middle at first. Once cooled they will be formed, thick and delicious!
- Once cookies are baked, remove from the oven and cool on the baking sheet for 5 minutes.
- Remove cookies from baking sheet and let cool on a wire cooling grid.
- Serve and enjoy!
These cookies are the epitome of perfect bakery style chocolate chip cookies. They are everything I would wish for in a chocolate chip cookie. I hope you enjoy them as much as we do.
If you tried my recipe, I would love to hear from you in the comments below!
Sweet regards,
Michele
