Bakery Style Chocolate Chip Cafe Cookies

Child holding a stack of large Chocolate Chip Cafe Cookies.

4.75 from 20 votes

Bakery Style Chocolate Chip Cafe Cookies

These Bakery Style Chocolate Chip Cafe Cookies are oversized, slightly crispy on the edge, soft and chewy throughout, chock full of chopped chocolate, and topped with flaky sea salt.

Prep Time20

Cook Time10

Overnight Resting Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 347kcal

Author: Lauren Skardal

Ingredients

1 cup butter, softened
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2¾ cups all-purpose flour
2 4oz high quality bittersweet chocolate bars, Ghirardelli or Guittard, roughly chopped 8oz total
Maldon sea salt flakes

Instructions

In a large mixing bowl combine the softened butter, brown sugar, granulated sugar, eggs, vanilla extract, baking powder, baking soda, and salt. Then add the flour and combine.
Add the roughly chopped chocolate until just combined.
Using a ¼ cup measuring cup, portion out the dough and form into balls with your hands. Then slightly flatten each ball so that it resembles a burger slider. Stack the cookie dough rounds by placing a sheet of wax paper in between each one to prevent them from sticking. Refrigerate overnight.
Preheat the oven to 350°F.
Remove the cookie dough from the fridge and let sit out for about 20-30 minutes to warm up (not too long so that they become soft, just until they lose their chill and are more or less room temperature - this depends on how cold your fridge is and how cold your house is). Bake for 10-11 minutes.
Immediately sprinkle with Maldon sea salt flakes.

Video

Notes

- Refrigerating overnight helps the flavors meld together, and changes the hydration of the ingredients which impacts texture and taste.
- The cookies are done when they are ever so slightly brown on the edges, which is oftentimes hard to tell when looking at the cookies on the baking sheet inside the oven. Pull them out slightly to get a better look.

- Add the flaky sea salt immediately after removing from the oven.

- These cookies require more advanced planning and a little more work than other drop cookies because they're refrigerated overnight and take a little time to portion and shape. However, it’s not a ton more work and it's worth it if you’re looking for an extra special treat. One plus about refrigerating overnight is that if you have young kids or a busy schedule you can put the dough together at the end of the night and stick it in the fridge. Then it’s very little work the next day – you just pop them in the oven and you’re done!
- If you have kids and want to involve them in baking these cookies, help them scoop and dump ingredients into the mixing bowl, stir the ingredients together, or even hold their hand on a hand mixer while mixing the dough as you determine is age-appropriate.

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