Two weeks ago I celebrated my one year work anniversary at the tech company I work for here in Austin! Turns out, I’m not the only employee who appreciates baking as a hobby. In fact, there’s an entire channel in our internal communication system dedicated to recipe sharing. Today’s recipe came from that channel, posted by my friend, Kristen, a fellow baker, GBBO-watcher, and lover of Norwegian Chocolate Chip Cookies. When she shared this, I added it to my list and I’m so glad I did.
While they look like your classic chocolate chip cookies, they have their own distinguishing features. For one, they’re made with cold butter. So instead of waiting for the butter to soften to room temperature, you can throw these together at a moments notice with butter taken straight from the fridge. This was the main draw for both Kristen and myself = faster cookies.
The real difference here though is in the bake temperature and time. They are baked on very high heat. The original recipe calls for a baking temperature of 475F! The high heat blasts the cookies along the edges while maintaining a soft, gooey interior. As a result, the cookies get baked for a shorter time — the original recipe bakes for only 5 minutes. I liked this method, but can’t fathom an oven temperature that high for two reasons 1) I live in Texas and I don’t need any more heat. 2) I don’t want any browning or crispiness on the bottom of my precious cookies. So instead, I reduced the temperature to 400F degrees and upped the baking time to 7-9 minutes to make up for the lower temperature. I played around with 425F and reduced the baking time to about 6 minutes but it made a deeper golden cookie. If you take a look at the photos, you can see a few of them are more browned while others a slightly lighter along the edges. If the darker is more appealing, go with 425F. If the lighter is more appealing, stick with the 400F. Regardless, you’ll have to keep a close eye on them because oven temperatures and the size of cookie you create can produce very different results.
So while you may not be on the hunt for yet another chocolate chip cookie recipe, the cold butter, quick bake time, and overall classic bakery style thick cookie might make you reconsider. These taste as delicious as they look. A perfect balance of sweetness, chocolate, and the texture incredible. Soft on the inside, chewy and slightly crisp along the edges, and perfectly golden. For my favorite classic chocolate chip cookie, check out Mrs. Field’s Cookies and for something more sophisticated why not try Salted Brown Butter Chocolate Chip Cookies. Enjoy!
Bakery Style Chocolate Chip Cookies
This quick and easy bakery style chocolate chip cookie recipe has a secret. While you may not be looking for a new chocolate chip cookie recipe, you might reconsider when you learn that these call for cold butter! One less step to a gooey, thick, soft-on-the-inside and crisp-alone-the-edges cookie.
- 1 1/4 cups Flour
- 3 tbsp. Cornstarch
- 1/2 tsp. Salt
- 1/2 tsp. Baking soda
- 1/2 cup Butter, cold & cut into cubes
- 6 tbsp. Sugar
- 6 tbsp. Brown sugar
- 1 Egg
- 1/2 tsp. Vanilla
- 1/2 bag Semi-sweet chocolate chips (10-11oz. bag) (you can add the whole bag if you want)
- 1/4 cup Walnuts or pecans, chopped (optional)
Preheat oven to 400F degrees.
Line two baking sheets with parchment paper or silpats.
In a small mixing bowl, whisk together the flour, corn starch, salt, and baking soda.
In a large mixing bowl, cream the butter, sugar, brown sugar, egg, and vanilla.
With the mixer speed on low, add the dry ingredients just until combined. Add in the chocolate chip and optional nuts. Mix to combine.
Using a your hands or a large spoon, make 2-tablespoon sized large cookie dough balls and place six on each cookie sheet at a time. Give them room to spread.
Bake for about 7-9 minutes, or until the tops of the cookies turn golden. Keep a close eye on them.
Allow the cookies to cool for 2 minutes before transferring them to a wire rack to cool completely.
Recipe adapted from Smart School House.
A Bee Bakes 