Classic Bake Shop Chocolate Chip Cookies (small batch)

 

When I see something that's advertised as being a classic, I cannot help myself. I have to try it out.  I got this recipe in my email the other day from Under a Tin Roof.  Purported to be a true bake shop classic.

I don't know about you, but it would have to be a really high-end bake shop to be better than the chocolate chip cookies I bake at home, but I was still intrigued, and they did look very good I have to say.  (Everything she does looks exceptional.)

I just had to give them a go!

I did make a few changes, however. Number one, I cut the recipe down so that it makes only 18 decent sized chocolate chip cookies.  This is not that hard to do if you know what you are doing.

Number two, I didn't have any dark chocolate chunks, so I used a quality dark milk chocolate bar, cut into chunks in its place.  Still very good.

Three, I baked mine for a tiny bit longer. I didn't think they were done enough when I took them out of the oven according to her timings. about 4 minutes longer made all the difference in the world.

Crispy edges, chewy middles, loaded with plenty of chocolate. These are better than a bake shop chocolate chip cookie, but don't take my word for it. Bake them for yourself!

WHAT YOU NEED TO MAKE CLASSIC BAKE SHOP CHOCOLATE CHIP COOKIES (SMALL BATCH)

Simple everyday baking cupboard ingredients. Try to use the best quality ones you can afford to buy.

• 1/2 cup (113g) salted butter, at room temperature
• 1/2 cup (115g) soft dark brown sugar (packed if using cups)
• 3TBS (37g) granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp baking soda/bicarbonate
• 1/2 tsp baking powder
• pinch salt
• 1 1/2 cups (188g) all-purpose plain flour (spoon and level off)
• 1/2 cup (95g) semi-sweet chocolate chips, divided
• 1/4 cup (25g) semi-sweet chocolate chunks, divided

 

You could use regular soft brown sugar in these, but try to use the dark if you can. It has a nicer flavor.  If I was in the U.K. I would use muscovado sugar.

Check the freshness of your bicarbonate by dropping some into some warm water. If it fizzes and foams, you are ok!

I use the Kirkland brand semi-sweet chocolate chips because those are the best that I can get around here. If you can get better quality ones by all means go for it!

I did not have any chocolate chunks, but I did have a nice bar of Green & Blacks organic milk chocolate which I used.  Not quite the same, but they still tasted great! (It has a higher cocoa percentage and is quite tasty.)

 

HOW TO MAKE CLASSIC BAKE SHOP CHOCOLATE CHIP COOKIES (SMALL BATCH)

The instructions for these are fairly simple.  Check out my hints and tips at the end to make the best chocolate chip cookies ever.

Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking parchment paper. Set aside.

Cream the butter and both sugars together using an electric whisk until light and fluffy. Beat in the egg and vanilla, just to combine. Beat in the salt.

Sift the flour together in a bowl with the bicarbonate and the baking soda.

Stir the flour mixture into the mixture by hand, just to combine. It should form a soft and pliable dough without being overly stick or overly dry.

 

Reserve 1/3 of the chocolate chips and the chocolate chunks. Stir the remainder into the cookie dough.

Using your hands shape the dough into 2-inch round balls. Place onto the baking sheet, leaving at least 3 inches between each. Press some of the remaining chocolate chips and chunks into the top of each.

Bake in the preheated oven for 8 to 9 minutes, or until the edges are set and the centers still look a bit damp. Remove from the oven and let the cookies sit on the baking sheet for a further 5 minutes. (For me 9 minutes was not long enough. I returned the cookies to the oven for a further 3 to 4 minutes.)

Scoop off onto a wire rack to finish cooling. Store in an airtight container.

 

HINTS AND TIPS FOR GREAT CHOCOLATE CHIP COOKIES

• Make sure all of your ingredients are at room temperature.
• Measure by weight using a kitchen scale for true accuracy rather than use cups, etc.
• Don't overwork your cookie dough. Overworking can end in a tough cookie. Big airy clumps are better than a smooth over-creamed mass.
• Use fresh quality ingredients, the best that you can afford to buy.

 

So, were these the best chocolate chip cookies ever?  I will let you decide that one. I will tell you that they were very, very good. I don't think they quite pipped my World's Best recipe out of first place however!

I did have to bake mine a bit longer than the original recipe suggested.  When I took them out at the suggested time, they were still far too soft, and I do not believe you could hold one in your hand for eating. I ended up popping them back into the oven for a bit longer and they came out perfectly.

You can store these for up to a week in an airtight container. You can also freeze them in an airtight freezer container for longer storage if you wish.

 

I dare say I have never met a chocolate chip cookie that I did not fall in love with.  Here are a couple more favorites, and indeed my most favorite of all!  I am betting you will agree!

 

SWEET AND SALTY CHOCOLATE CHIP COOKIES -  Sweet and salty is a brilliant flavor combination which many people love. Who has not swooned at chocolate covered potato chips. (Not me that's who!)  These cookies embody that brilliant taste combination and are crisp edged and stuffed with crunchy potato chips, broken pretzels, chewy coconut, wholesome oats and ooey gooey chocolate chips.  They are an incredibly moreish cookie. You have been warned.

WORLD'S BEST CHOCOLATE CHIP COOKIE - I know, if I dare to call this the world's best, then I best be putting my money where my mouth is. I stand by that statement. This is the chocolate chip cookie recipe that I always baked for my children when they were growing up and the one that I used to bake for my employer when I cooked at the Manor. I had a standing order for the cookie tin to be full of these at all times. YES, they are that good!

Yield: 18 cookies

Author: Marie Rayner

Classic Bake Shop Chocolate Chip Cookies

Prep time: 15 MinCook time: 13 MinInactive time: 5 MinTotal time: 33 Min

Soft and chewy with crisp edges and two kinds of chocolate. Delicious. This is a small batch recipe.

Ingredients

• 1/2 cup (113g) salted butter, at room temperature
• 1/2 cup (115g) soft dark brown sugar (packed if using cups)
• 3TBS (37g) granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp baking soda/bicarbonate
• 1/2 tsp baking powder
• pinch salt
• 1 1/2 cups (188g) all-purpose plain flour (spoon and level off)
• 1/2 cup (95g) semi-sweet chocolate chips, divided
• 1/4 cup (25g) semi-sweet chocolate chunks, divided

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking parchment paper. Set aside.
2. Cream the butter and both sugars together using an electric whisk until light and fluffy. Beat in the egg and vanilla, just to combine. Beat in the salt.
3. Sift the flour together in a bowl with the bicarbonate and the baking soda.
4. Stir the flour mixture into the mixture by hand, just to combine. It should form a soft and pliable dough without being overly stick or overly dry.
5. Reserve 1/3 of the chocolate chips and the chocolate chunks. Stir the remainder into the cookie dough.
6. Using your hands shape the dough into 2-inch round balls. Place onto the baking sheet, leaving at least 3 inches between each. Press some of the remaining chocolate chips and chunks into the top of each.
7. Bake in the preheated oven for 8 to 9 minutes, or until the edges are set and the centers still look a bit damp. Remove from the oven and let the cookies sit on the baking sheet for a further 5 minutes. (For me 9 minutes was not long enough. I returned the cookies to the oven for a further 3 to 4 minutes.)
8. Scoop off onto a wire rack to finish cooling. Store in an airtight container.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!