Almost Like Chip Chocolate Chip Cookies

Now that we’ve had some time to breathe and explore our new neighborhood, we already have a few favorite spots. One of those being Chip – like everyone else around us. Chip makes only four cookie flavors daily and switches them up every day. We’ve had way too many cookies in the short time we’ve lived here. They are freakin’ delicious. Then I had a thought, “let’s try to recreate Chip chocolate chip cookies.”

These cookies warm your heart. The location by us is so cozy. A line usually stretches out from the inside and down the sidewalk. Too often, the one or two people in front of me will order all the remaining cookies, and I wonder, ‘who are you giving those 12 cookies to?’ But I don’t mind because I get first dibs on a fresh batch of cookies.

As Lilies and Loafers’ cookie connoisseur, I am always looking for the next best cookie. This idea of a cookie-only bakery is my dream. I would love to own something like that. What I love even more about this business is their commitment to the local community.

Almost Like Chip Chocolate Chip Cookies

I titled this post ‘Almost Like Chip’ because these cookies are not recreations; they are not Chip. However, they are delicious and achieve the same style of cookie–large, crisp, puffed up, and all gooey on the inside. They are not nearly as large, but you can totally make them as big as Chip. I had a few iterations, but the last two attempts got much closer to Chip’s classic chocolate chip cookie.

In the most successful attempt, I changed the brown sugar to dark brown sugar, increased the amount of baking soda, swapped out the chocolate chips for milk chocolate and increased the oven temperature. Brown sugar adds to a cookie’s chewiness. Dark brown sugar has more molasses than light brown. While both can be interchanged in this recipe, the dark brown sugar gave the cookie a darker coloring when baked. Baking soda helps the dough rise. When I upped the amount of baking soda, I saw a noticeable difference in the puffiness of the cookies. Semi-sweet chocolate chips stand out in a cookie. But I’ve noticed that the chocolate is just there; no stand out. So by using milk chocolate you give the cookie those pockets of chocolate without coming off overly sweet. That’s good for a large cookie.

When I used light brown sugar, here’s what they looked like:

Made with Light Brown Sugar

Increasing the oven temperature allows the cookie to get crispy on the outside while maintaining the gooey inside. The ovens inside Chip look like commercial-grade convection ovens, which is why I used the convection feature. This helps to bake the cookie evenly so they bake faster and help support their shape.

Print Recipe

Almost Like Chip Chocolate Chip Cookies

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By Lilies and Loafers – Serves: 8-10 Cookies

Prep Time: 15 minutes – Cooking Time: 20 minutes – Total Time: 45 minutes

Ingredients

• 1 1/2 cups cake flour
• 1 1/2 cups flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 cup cold butter, cubed
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1/4 tsp vanilla
• 12 oz milk chocolate chips (1 standard-size bag)

Instructions

1

Preheat your oven to 415 degrees with the convection setting on (but ok if not).

2

Line cookie sheet(s) with parchment paper.

3

Combine flours, cornstarch, baking soda, and salt in a medium mixing bowl. Set aside.

4

Using your stand mixer, cream cubed butter, brown sugar and white sugar for about 5 minutes. About halfway through, scrape the sides.

5

Add eggs one at a time. On the second egg, add the vanilla. Mix until well combined.

6

On low speed, add the flour mixture until just combined.

7

Stir in the chocolate chips.

8

Using a large scoop or ice-cream scooper, scoop two balls of dough and combine them. This is one cookie.

9

Place dough onto cookie sheet. Only 3-4 balls of dough will fit on a cookie sheet at a time.

10

Place in the oven for 8-9 minutes on convection, or 9-12 minutes if not using convection. The cookies should be dark-golden and crispy, but not burned.

11

Remove from the oven, but let sit on the cookie sheet for at least 7-10 minutes to set.

12

Move to a wire rack to completely cool off.

Notes

Cut your butter into small 1/2 inch-ish cubes. Use dark brown sugar and milk chocolate chips. I used the convection setting in our oven. If not using convection, add 3-5 minutes onto baking. If using a limited number of cookie sheets (only one for example), allow that cookie sheet to completely cool off before using for another batch.