There’s something magical about the aroma of freshly baked cookies wafting through the house, isn’t there? Today, I’m excited to share my favorite recipe for Bakery Chocolate Chip Crush Cookies! These cookies are not just any ordinary treats; they boast a rich chocolate flavor with a crispy edge that will have your family and friends begging for more. Plus, they’re perfect for those quick family dinners or as a delightful dessert after your easy pasta recipes. So, let’s dive into this delicious adventure!
Why You’ll Love This Recipe
- Irresistibly rich chocolate flavor that satisfies any sweet tooth.
- Perfectly crispy edges with a soft, chewy center.
- Easy to make, even for beginner bakers!
- Customizable with nuts or extra chocolate for added texture.
- Great for sharing at gatherings or enjoying during cozy nights in.
Ingredients
To make these delightful Bakery Chocolate Chip Crush Cookies, you’ll need the following ingredients:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup chopped dark chocolate chunks (or more chips)
- Optional: ½ cup chopped walnuts or pecans
- Optional: Flaky sea salt for topping
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps to create your own batch of Bakery Chocolate Chip Crush Cookies:
- Cream the Butter & Sugars: In a stand mixer or large bowl, beat the cold, cubed butter with brown and white sugar on medium-high speed until light and fluffy (about 3–4 minutes). Don’t forget to scrape down the sides as needed!
- Add Eggs & Vanilla: Add the eggs one at a time, mixing until just combined. Stir in the vanilla extract for that extra flavor boost.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture until just combined.
- Add the Chocolate: Fold in the semi-sweet chocolate chips and dark chocolate chunks (and nuts, if using). This is where the magic happens!
- Scoop and Chill (Optional but Recommended): Scoop large cookie balls (about ¼ cup each or 3.5 oz if using a scale). Place them on a lined baking sheet. Chill in the fridge for 30 minutes or freeze for 15 minutes for thicker cookies.
- Bake: Preheat your oven to 375°F (190°C). Bake 6–8 cookies per sheet for 12–14 minutes, until the edges are golden and the centers look just set. Immediately sprinkle with flaky sea salt, if desired.
- Cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. Enjoy the anticipation!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your cookies turn out perfectly every time:
- Use cold butter for a better texture; it helps create that crispy edge!
- Don’t skip the chilling step; it makes a big difference in the cookie’s thickness.
- Experiment with different types of chocolate chips or chunks for a unique flavor.
- If you love nuts, add them for a delightful crunch!
- For a gourmet touch, sprinkle a little flaky sea salt on top right after baking.
How to Serve
These Bakery Chocolate Chip Crush Cookies are perfect for any occasion! Serve them warm with a glass of milk, or pair them with your favorite ice cream for a decadent dessert. They also make a wonderful addition to a cookie platter for gatherings or as a sweet treat for your family after a busy week of quick family dinners. Trust me, they’ll be a hit!
Make Ahead and Storage
If you want to prepare these cookies in advance, you can scoop the dough into balls and freeze them. Just place the cookie balls in a freezer-safe bag, and they’ll be ready to bake whenever you have a craving! When you’re ready to bake, simply add a couple of extra minutes to the baking time.
To store your cookies, keep them in an airtight container at room temperature for up to a week. If they last that long, that is! You can also freeze baked cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
For more chocolatey goodness, check out my Decadent Chocolate Cake or indulge in the Ultimate Chocolate Indulgence Cake. And if you’re in the mood for something moist and delicious, don’t miss my Moist Chocolate Cake recipe!
Now that you have this delightful recipe in your hands, I can’t wait for you to try it! Happy baking, and enjoy every delicious bite of your Bakery Chocolate Chip Crush Cookies!
Bakery Chocolate Chip Crush Cookies Recipe
Ingredients
Method
- Cream butter and sugars until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, then stir in vanilla.
- Whisk dry ingredients and gradually mix into wet ingredients.
- Fold in chocolate chips, chunks, and nuts if using.
- Scoop dough, chill for 15–30 minutes, then bake at 375°F (190°C) for 12–14 minutes. Sprinkle with sea salt if desired.