Bakery-style Chocolate Chip Cookies
Get ready to indulge in these bakery-style chocolate chip cookies that are a delightful mix of crunch and gooey goodness! With the rich depth of brown butter and the natural sweetness of organic coconut sugar, each bite is a heavenly treat topped with melty dark chocolate and a sprinkle of flaky sea salt. Perfect for satisfying your sweet tooth, these cookies are sure to become your new favorite!
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- softened butter (227 g)
- 1 egg
- 1 egg yolk
🫙Pantry Staples(4)
- dark chocolate (240 ml)
- honey (15 ml)
- coconut sugar (200 g)
- vanilla (5 ml)
Nutrition (per serving)
Calories
212
Protein
2g
Carbs
22g
Fat
14g
👨🍳 Instructions
- 1
Combine softened butter with coconut sugar and mix well for that deep caramel flavor.
- 2
Add in an egg, an egg yolk, vanilla, and a touch of honey.
- 3
Fold the wet ingredients into the dry ingredients.
- 4
Mix and load it up with dark chocolate and chill the dough.
- 5
Roll out balls onto a sheet pan and bake until golden.
💡 Pro Tips
- ✓Cream butter and coconut sugar for 3-4 minutes until the mixture reaches 45-50°F (cooler than room temperature) because coconut sugar's lower melting point and hygroscopic properties create more friction, incorporating 15-20% more air than regular sugar and producing taller, airier cookies.technique3-4 minutes | 45-50°F | 15-20% more air incorporation
- ✓Add the whole egg first, then the yolk separately after a 30-second pause because the yolk's 50% fat content can break emulsion if added too quickly; this two-stage addition keeps your batter homogeneous and prevents graininess from separated fats.technique30-second pause between additions
- ✓Chill dough for at least 2 hours (or overnight) because this allows gluten relaxation and fat solidification, reducing spread by 25-30% and enabling better browning through slower, more even baking.timing2 hours minimum | 25-30% less spread
- ✓Bake at 350°F for 11-13 minutes, removing when edges are golden but centers still register 200-205°F internally because residual carryover heat will bring them to the ideal 210°F after cooling, yielding chewy centers with crisp edges.timing350°F | 11-13 minutes | 200-205°F internal temp
- ✓Chop dark chocolate into 60% cacao chunks no smaller than ½-inch because larger pieces don't distribute evenly when folded and create better textural contrast; smaller pieces melt into the dough, creating a homogeneous (less desirable) crumb.ingredient60% cacao | ½-inch minimum size
Share this recipe
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
Share this recipe
Bakery-style Chocolate Chip Cookies
Get ready to indulge in these bakery-style chocolate chip cookies that are a delightful mix of crunch and gooey goodness! With the rich depth of brown butter and the natural sweetness of organic coconut sugar, each bite is a heavenly treat topped with melty dark chocolate and a sprinkle of flaky sea salt. Perfect for satisfying your sweet tooth, these cookies are sure to become your new favorite!
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- softened butter (227 g)
- 1 egg
- 1 egg yolk
🫙Pantry Staples(4)
- dark chocolate (240 ml)
- honey (15 ml)
- coconut sugar (200 g)
- vanilla (5 ml)
Nutrition (per serving)
Calories
212
Protein
2g
Carbs
22g
Fat
14g
👨🍳 Instructions
- 1
Combine softened butter with coconut sugar and mix well for that deep caramel flavor.
- 2
Add in an egg, an egg yolk, vanilla, and a touch of honey.
- 3
Fold the wet ingredients into the dry ingredients.
- 4
Mix and load it up with dark chocolate and chill the dough.
- 5
Roll out balls onto a sheet pan and bake until golden.
💡 Pro Tips
- ✓Cream butter and coconut sugar for 3-4 minutes until the mixture reaches 45-50°F (cooler than room temperature) because coconut sugar's lower melting point and hygroscopic properties create more friction, incorporating 15-20% more air than regular sugar and producing taller, airier cookies.technique3-4 minutes | 45-50°F | 15-20% more air incorporation
- ✓Add the whole egg first, then the yolk separately after a 30-second pause because the yolk's 50% fat content can break emulsion if added too quickly; this two-stage addition keeps your batter homogeneous and prevents graininess from separated fats.technique30-second pause between additions
- ✓Chill dough for at least 2 hours (or overnight) because this allows gluten relaxation and fat solidification, reducing spread by 25-30% and enabling better browning through slower, more even baking.timing2 hours minimum | 25-30% less spread
- ✓Bake at 350°F for 11-13 minutes, removing when edges are golden but centers still register 200-205°F internally because residual carryover heat will bring them to the ideal 210°F after cooling, yielding chewy centers with crisp edges.timing350°F | 11-13 minutes | 200-205°F internal temp
- ✓Chop dark chocolate into 60% cacao chunks no smaller than ½-inch because larger pieces don't distribute evenly when folded and create better textural contrast; smaller pieces melt into the dough, creating a homogeneous (less desirable) crumb.ingredient60% cacao | ½-inch minimum size