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These chocolate chip cookies a la Flour Bakery yield deliciously chewy bakery-style chocolate chip cookies every time. #chocolatechipcookies #cookies #dessert

Chocolate Chip Cookies a la Flour Bakery

This recipe for chocolate chip cookies a la Flour Bakery has a few game-changers: you chop the chocolate and refrigerate the cookie dough overnight. Next thing you know, you have a batch of mind-blowing chocolate chip cookies on your hands.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 56 cookies
Calories 82 kcal


  • 2 sticks unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups 9 oz; 250 g; 21 TJ squares chopped dark chocolate
  • 1/2 cup 2.5 oz; 70 g; 6 TJ squares finely chopped milk chocolate


  1. Beat the butter and sugars until very light and fluffy. Beat in the eggs and vanilla until thoroughly combined.
  2. Mix the dry ingredients. Toss in the chocolate. On low speed, slowly blend the flour into the butter. Refrigerate overnight.
  3. Drop the dough using a #60 scoop onto a baking sheet. Bake at 350F until golden brown on the edges and slightly soft in the center, 10 to 12 minutes. Cool.

Recipe Notes

From Joanne Chang’s Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe.

I’ve included measurements for Trader Joe’s Pound Plus chocolate bars in squares (because I rarely use a scale and then I don’t need to measure it in cups post-chopping).