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These Small Batch Bakery Style Chocolate Chip Cookies are thick and chewy with rich buttery flavor, hints of caramel and vanilla, and topped with a touch of flaky sea salt for a balanced flavor profile. And they are so EASY to make!
They were made with love to support a very important cause, Good Cookies Food Bloggers’ Valentines Event, organized by Julie!
I’m pretty excited about today’s post, not only because of the cookies (that goes without saying), but mostly because of what these cookies are supporting. My dear friend Julie from The Little Kitchen (check out her blog because it’s absolutely beautiful!) organized an event called the Good Cookies Food Bloggers’ Valentines Event to support Cookies for Kid’s Cancer.
Supporting Cookies for Kid’s Cancer
Cancer is the leading cause of children’s disease-related death in the U.S. Currently, 40,000 children here are actively battling cancer. And less than 4% of the National Cancer Institute’s budget is allocated to childhood cancer.
This is why Julie got involved. Last year she raised $13,395 through this event! That’s incredible, right?!
The goal is to raise $3,000 in donations this year. The three event sponsors (Dixie Crystals, MediaVine, and OXO) have each agreed to match the donations up to $3,000! You can read more about this event or donate here.
Another way to show support is to eat cookies! Well, ok, to order cookies that support research at the nation’s leading pediatric cancer centers. Alternatively, you can send them as a gift; the cookies are baked fresh to order and will ship out on February 6.
Lots of love to Julie for her incredible work supporting such a great cause! And thank you, Dear Readers, for reading and considering donating. xoxo, Faith
Small Batch Bakery Style Chocolate Chip Cookies: The Absolute Best Chocolate Chip Cookies!
When it comes to determining what makes the best chocolate chip cookies THE BEST, it’s a combination of flavor and texture.
What Do Chocolate Chip Cookies Taste Like?
Chocolate chip cookies are rich and buttery, with slight vanilla aroma, and hints of caramel from brown sugar. And they are studded with semi-sweet chocolate chips, which provides a good balance to the cookie’s sweetness.
Texture of Chocolate Chip Cookies
Here’s where the real differences can arise. Chocolate chip cookies can be thick and chewy, thin and crispy (like my Thin and Crispy Chocolate Malted Milk Ball Cookies), or puffed and cakey.
It’s a matter of personal preference, but I much prefer thick and chewy chocolate chip cookies, and that’s what you’ll get with my recipe for Small Batch Bakery Style Chocolate Chip Cookies.
For the best chewy texture, I like to pull the cookies out of the oven when they look like the photo above! Once cooled, the cookies will firm up.
Small Batch Bakery Style Chocolate Chip Cookies
Bakery style cookies are usually huge, and these cookies don’t disappoint! Each one is larger than my full hand with the fingers spread out. Yes, now that’s a cookie! Half a cookie is definitely filling (half for now, half for later…it’s like double the fun, lol). Additionally, most bakery style cookies are thick and chewy, so that’s what I went with.
Because these cookies are so rich (and sometimes you don’t want a ton of cookies hanging around!), I developed a recipe for a small batch.
This Small Batch Bakery Style Chocolate Chip Cookies recipe makes four giant cookies. Each cookie is so big, I think you’ll probably be satisfied with just half a cookie!
Ingredients in My Small Batch Bakery Style Chocolate Chip Cookies:
- Unsalted butter
- Sugar
- Egg yolks
- Pure vanilla extract
- Blackstrap molasses
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
- Flaky sea salt
How to Make Small Batch Bakery Style Chocolate Chip Cookies
This recipe is very easy to make, and bonus, you’ll only have one bowl to clean up!
- Cream together the butter and sugar, and then cream in the egg yolks, vanilla, and molasses.
- After that, stir in the flour, baking soda, and salt.
- Finally, fold in the chocolate chips and the dough is made.
- Scoop the dough, sprinkle a little flaky sea salt on top, and bake!
Some recipes call for chilling the dough, but I developed this recipe to be as quick and easy as possible, no chill time required.
Pro Tip: You can make this cookie dough ahead of time! Wrap it well and store it in the fridge for up to 5 days before baking. Scoop it into balls before refrigerating, or store it in a bowl and scoop it into balls right before baking (let it come to room temperature so it scoops easily). Let the dough come to room temperature before baking so the cookies bake up evenly!
Chocolate Chip Cookies FAQ
What Makes a Cookie Chewy?
Through a lot of trial and error, I’ve found that there are two main things that help make a cookie chewy.
The first factor is a high moisture content, which we achieve with certain ingredients, such as molasses and egg yolks.
Secondly, and equally important when you want to make a chewy chocolate chip cookie, is to not over-bake!
Why Do You Use Cornstarch in Cookies?
Some cookies call for a little bit of cornstarch in addition to flour to help yield a more tender crumb. However, note that this Small Batch Bakery Style Chocolate Chip Cookies recipe doesn’t use cornstarch because I found it really isn’t necessary here!
What is the Best Flour for Cookies?
Unless a recipe specifically calls for another kind of flour, use all-purpose flour. I always use unbleached flour instead of bleached flour because bleached flour is treated with chemicals, while unbleached flour is bleached naturally as it ages (read more on The Kitchn).
However, note that not all cookie recipes use flour! Here are few examples:
- My Gluten Free Maple Pecan Lactation Cookies use a combination of oats, coconut, flaxseed meal, and hemp hearts instead of flour.
- Additionally, my recipe for Paleo Cinnamon Raisin Noatmeal Cookies on Healthy Sweet Eats has a base of almond meal and shredded coconut.
- Also, my Almond Butter “Kisses” Cookies on The Keto Queens feature almond butter as the cookie base instead of flour.
Do You Need Baking Soda for Cookies?
Leaveners, such as baking soda and baking powder, cause baked goods like cookies to rise. However, not all cookies use a leavener. For example, shortbread is basically just flour, salt, butter, and sugar. As a result, cookies without leavener are very dry and crumbly. (Take a peek at my delicious Chai-Spiced Vanilla Shortbread Cookies to see what I mean.)
When a leavener is needed, whether a cookie recipe calls for baking soda or baking powder depends on the other ingredients in the recipe. As a general rule, if there’s an acidic ingredient (such as molasses or lemon juice), then the leavener is baking soda.
Best Tips for Perfect Chocolate Chip Cookies:
- Create a balanced flavor profile with a little flaky sea salt on top to balance out the cookie’s sweetness.
- Use molasses and/or brown sugar for caramel-like notes.
- Soften your butter, but don’t fully melt it because this will change the texture of the cookies.
- Use good quality chocolate chips!
- The cookies should look a little under-baked in the middle when you pull them out. This is because they’ll harden up as they cool, and the end result will be a very chewy cookie! Additionally, the cookies will stay fresh-tasting for longer.
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Small Batch Bakery Style Chocolate Chip Cookies
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Ingredients
- 6 tablespoons unsalted butter softened but not melted (really, don’t melt it!)
- 10 tablespoons sugar equivalent to 1/2 cup + 2 tablespoons
- 2 large egg yolks save the whites for something else
- 1 teaspoon pure vanilla extract
- 1 teaspoon blackstrap molasses
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- Flaky sea salt for the top
Instructions
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Cream together the butter and sugar in a large bowl, and then cream in the egg yolks, vanilla, and molasses.
- Use a wooden spoon to stir in the flour, baking soda, and salt.
- Stir in the chocolate chips.
- Divide the dough into 4 equal portions and roll each into a ball.
- Arrange the balls on the prepared baking sheet and sprinkle a little flaky sea salt on top of each.
- Bake until the cookies are golden along the outside, but still doughy in the center, about 13 to 15 minutes.
- Cool completely on the tray before removing.
Notes
- Each serving is 1/2 a cookie because they are huge!
- You can make this cookie dough ahead of time! Wrap it well and store it in the fridge for up to 5 days before baking. Scoop it into balls before refrigerating, or store it in a bowl and scoop it into balls right before baking (let it come to room temperature so it scoops easily). Let the dough come to room temperature before baking so the cookies bake up evenly!
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
Check out these cookie recipes from the other bloggers who participated in Julie’s event!
- Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
- Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
- Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
- Chocolate Madeleines from Caroline of Caroline’s Cooking
- Rainbow Rice Krispie Treats from Bree of Baked Bree
- Tiger Butter Candy from Melissa of MamaGourmand
- Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
- Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
- Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
- French Butter Cookies from Rebekah of Kitchen Gidget
- Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
- mini rose cookies from Meaghan of the decorated cookie
- Raspberry Linzer Cookies from Stephie of Stephie Cooks
- Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
- Lemon Poppyseed Cookies from Becca of Two Places at Once
- Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
- Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
- Cherry Cordial Bundt Cake from Carolann of Apron Warrior
- Nutella Stuffed Cookies from Allison of Celebrating Sweets
- Strawberry Pudding Cookies from Holly of A Baker’s House
- Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
- Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
- Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
- White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
- The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
- Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
- Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
- Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
- Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
- Homemade Salted Nut Rolls from Shaina of Food for My Family
- Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
- Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
- Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
- Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
- Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
- Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
- Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
- Raspberry Thumbprint Cookies from Emilie of Finding Zest
- Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
- Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
- Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
- Chocolate Chip Cookie Pie from Angela of About A Mom
- Honey Pistachio Shortbread from Megan of Stetted
- Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
- Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
- Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
- Chocolate Caramel Pie from Stefanie of Mommy Musings
- Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
- Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
- Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
- Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
- Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
- The Best Potato Chip Cookies Recipe from Marybeth of babysavers
- Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
- Brown Sugar Snickerdoodles from Kristin of On the Home Front
- Valentine’s Gummy Hearts from April of April Golightly
- Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
- Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West
- Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes
- Shortbread Cookie Recipe from Raquel of Organized Island
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Absolutely loved this recipe so easy to make. The cookies were amazing chewy and were bakery style big. I love that it made just enough cookies. This recipe is saved in my recipe book.
Your recipe for Bakery Style Chocolate Chip Cookies look amazing.
I bake a lot of cookies and tray them for friends.
I usually make smaller size cookies using a number 40 scoop.
Have you made these smaller and feel they do as well smaller as
the bigger bakery size?
Could I scoop them and put them on the baking tray or should
I roll balls?
Ann, Thank you so much! Yes, I’ve made these smaller (using a 1.5-tablespoon scoop), and they bake up great as a smaller cookie as well.
You can either scoop them onto the baking tray or roll them into balls first. If you roll them, you will get more of a perfect circle shape.
Wow, that’s an amazing idea. I will try that.
From the bottom of my heart, thank you for participating in our V-Day event and driving awareness to C4KC’s mission!
These cookies look super soft and delicious.
These look amazing Faith! I love the idea of a smaller batch of cookies in the salt flakes on them look great!
Faith, Thank you for a beautiful recipe for such a worthy cause!
Your Mediavine swag is on the way and should be to you soon. It’s just a small token of our appreciation for your time and efforts to wipe out pediatric cancer.
— Susannah at Mediavine
Susannah, My pleasure! :) Julie is absolutely incredible for organizing this to support such an important cause. Thank you for being a sponsor, you guys at Mediavine are amazing! xoxo