Chip Cookies LLC is a beloved Utah-based bakery chain known for its oversized, dense, and chewy chocolate chip cookies with slightly crisp edges and a soft, almost doughy center. This copycat recipe recreates that signature texture at home using a technique that chills the dough and uses both baking soda and cornstarch to achieve the perfect balance of chew and structure. The result is a bakery-style cookie that stays thick when baked and tastes even better the next day.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 2 cups (340 g) semisweet chocolate chips (or chopped chocolate chunks)
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and no lumps remain. Whisk in the egg, egg yolk, and vanilla extract until fully combined.
- Pour the dry ingredients into the wet mixture and stir with a spatula until just combined—do not overmix. Fold in the chocolate chips until evenly distributed.
- Cover the dough and refrigerate for at least 2 hours, or up to 72 hours. Chilling is essential for preventing spread and developing flavor.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the dough into 3-tablespoon-sized balls (about 60 g each) and place them 3 inches apart on the prepared baking sheets. If desired, press a few extra chocolate chips onto the tops of the dough balls.
- Bake one sheet at a time for 12–14 minutes, or until the edges are set and lightly golden, but the centers still look slightly underdone. The cookies will continue to set as they cool.
- Remove from the oven and immediately sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Don’t skip the chill: Chilling the dough for at least 2 hours is crucial. It solidifies the butter, which slows spreading and gives a thicker cookie. Longer chilling (up to 72 hours) deepens the flavor.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly can pack in too much flour, making cookies dry and cakey.
- Use good chocolate: High-quality chocolate chips or chopped chocolate bars melt better and create pools of chocolate, closer to the original bakery style.
- Underbake slightly: Pull the cookies out when the centers are still soft and pale. They will finish baking from residual heat on the hot pan.
Serving Suggestions
Serve these cookies slightly warm with a glass of cold milk or a scoop of vanilla ice cream. They also make a great base for ice cream sandwiches—just flatten the dough balls slightly before baking and cool completely before assembling.
Variations
- Double Chocolate: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder and use white chocolate chips or dark chocolate chunks.
- Nutty Crunch: Add 1 cup (120 g) of toasted chopped walnuts or pecans along with the chocolate chips.
- Sea Salt Caramel: Press a soft caramel candy into the center of each dough ball before baking and top with flaky sea salt.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it will absorb excess moisture. Unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, scoop the dough into balls, place them on a baking sheet, and freeze until solid, then transfer to a zip-top bag. Bake frozen dough directly from the freezer, adding 2–3 minutes to the baking time. To reheat baked cookies, microwave them for 10–15 seconds for a just-baked texture, or warm them in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Why did my cookies spread too much?
If your cookies spread flat, the dough was likely too warm when it went into the oven. Make sure you chill the dough for the full 2 hours, and if your kitchen is warm, chill the scooped dough balls on the baking sheet for 15 minutes before baking.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies. The texture will remain the same.
How do I get the cookies to look as thick as the bakery’s?
The key is the high ratio of brown sugar to granulated sugar and the extra egg yolk. Both add moisture and chew. Also, bake from chilled dough and don’t overmix the flour—overmixing develops gluten, which can make cookies tougher and flatter.
Can I make the dough ahead and bake later?
Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If baking from frozen, add a few minutes to the baking time and watch for the edges to turn golden.
Why do my cookies come out cakey instead of chewy?
Cakey cookies usually mean too much flour or too little butter. Make sure you measure flour correctly (spoon and level) and use melted butter, which creates a denser, chewier texture than creamed butter.
Can I use all-purpose gluten-free flour?
Yes, a 1:1 gluten-free baking blend works well. The cookies will be slightly more delicate, so handle them gently when transferring to a cooling rack.
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