Bakery-Style Chocolate Chip Cookies with Freshly Milled Flour
Every home should have a go-to cookie recipe, and this one is the ultimate bakery-style chocolate chip cookie! I’ve made this recipe countless times over the years, tweaking it to perfection. It’s so simple and delicious that it’s perfect for last-minute dessert needs. For these cookies, I’ve added extra salt and vanilla for a flavor boost and an extra yolk to keep the cookie from drying out. I like a decadent, almost fudgy cookie! The addition of freshly milled flour adds an extra dimension of wholesome goodness to this cookie. Whether you’re bringing something sweet to a dinner party or just want to indulge in a treat, homemade cookies add a special touch of joy and comfort to any home.
Why You’ll Love These Bakery-Style Chocolate Chip Cookies
- Comfort food at its best!
- Great for sharing, gifting, or simply treating yourself.
- Simple and easy to memorize.
- The extra vanilla, salt, and egg yolk in this recipe add a rich, decadent flavor that’s sure to impress!
- Made with freshly milled flour (optional) for a wholesome and richer flavor.
Ingredients You’ll Need For These Chocolate Chip Cookies
- 1 cup softened butter (high-quality like Kerrygold is best, but not essential)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 whole eggs + 1 extra egg yolk
- 2 heaping teaspoons of vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1.5 cups freshly milled soft white wheat flour, or all-purpose flour as a substitute (add gradually until the dough is no longer sticky)
A quick note about freshly milled flour:
Freshly milled flour enhances flavor and aroma by retaining the bran, germ, and natural oils removed in commercial milling, resulting in a richer, more complex taste.
I like to use freshly milled soft white wheat flour for this recipe.
If you’re into fresh milling or want to give it a try, I use a Nutrimill to grind my own flour at home. But don’t worry if you’re not quite there yet—regular all-purpose flour works just fine and still makes a delicious cookie!
How to Make Bakery-Style Chocolate Chip Cookies
Start by creaming together softened butter, granulated sugar, and brown sugar. I recommend using a high-quality butter like Kerrygold, but any salted butter will work. Make sure to soften the butter beforehand by taking it out of the fridge at least an hour in advance or microwaving it for 5–10 seconds.
Then add the eggs and extra egg yolk, followed by the vanilla bean paste. I’m using my beautiful Ankarsrum Mixer here!
Then add in the dry ingredients
Mix in the 2 cups of all-purpose flour, along with the baking soda and salt, then gradually add the freshly milled flour (or additional all-purpose flour) until the dough is just right—neither wet nor sticky.
If the dough feels too wet, add a bit more flour until it’s no longer sticky and easy to shape. The key to getting these rich and chewy bakery-style cookies is adding enough flour so that the dough holds it’s shape while baking and doesn’t just completely melt into flat cookies.
Lastly, mix in the chocolate chips being careful to not overmix the dough!
Shape & Bake Your Cookies
To get that bakery-style look, form extra large cookie dough balls, break each one in half, and stack the two rough sides against each other (in a “messy snowman” shape) before placing them on a parchment-lined baking sheet. These cookies will expand while baking, so I place them at least 3 inches apart.
Bake at 350°F for 11–13 minutes. The centers should look slightly underbaked but not mushy. For me, there’s a fine line between fudgy and just plain underbaked—but I think this hits the sweet spot. If you let the cookies sit for 30 to 60 minutes after baking, they set up nicely and hold together without falling apart.
Enjoy, and let me know what you think!
Ingredients
Method
- Cream together softened butter, granulated sugar, and brown sugar.
- Add the eggs and extra egg yolk, followed by the vanilla bean paste.
- Mix in the dry ingredients (all-purpose flour, baking soda, salt), and then gradually add the freshly milled flour until the dough is dry enough to hold it’s shape without being too sticky.
- Mix in the chocolate chips being careful not to overmix the dough
- Form extra large cookie dough balls, break each one in half, and stack the two rough sides against each other (in a “messy snowman” shape) before placing them on a parchment-lined baking sheet.
- Bake on the middle rack at 350 for 11-13 minutes. Cookies should look underbaked without being too mushy in the center.
- Let it cool on the pan for 30–60 minutes to allow the cookies to set—or, if you're anything like us, dig in right away! Just keep in mind they'll be extra gooey if you eat them while they're still hot
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These cookies were delicious! I subbed vanilla extract and hard red wheat and they were still excellent. The “messy snowman” method works so great.
My son and I made these today after watching you make them on your channel. They were a huge success. Thank you for sharing. Just FYI the chocolate chips and amount are not listed in the recipe. We used a 10oz bag 🙂