This copycat recipe recreates the famously thick, gooey-centered cookies from Taylor Chip Cookie Company, a beloved Pennsylvania bakery known for its oversized, bakery-style treats. The secret lies in browning the butter for a deep, nutty flavor, using both bread flour and all-purpose flour for the perfect chew, and chilling the dough to develop a complex, caramel-like sweetness. This recipe delivers a cookie that is crisp at the edges, soft in the middle, and loaded with chocolate in every bite.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter
- 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 teaspoons vanilla extract
- 1 3/4 cups (220 g) bread flour
- 1 1/4 cups (155 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 2 cups (340 g) semisweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and then turns a deep amber color and smells nutty, about 5–7 minutes. Remove from heat immediately and pour into a large mixing bowl. Let cool for 10 minutes.
- Mix the sugars: Add the brown sugar and granulated sugar to the warm browned butter. Whisk vigorously until the mixture is smooth and glossy, about 1 minute. Let cool for 5 more minutes.
- Add the wet ingredients: Whisk in the egg, egg yolk, and vanilla extract until fully combined and the mixture is thick and shiny.
- Combine the dry ingredients: In a separate bowl, whisk together the bread flour, all-purpose flour, baking soda, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until just combined. Do not overmix.
- Fold in the chocolate: Gently fold in the chocolate chips or chunks until evenly distributed.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling is essential for flavor and to prevent spreading.
- Preheat and prepare: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and shape: Scoop the dough into 3-tablespoon-sized balls (about 60 g each) and place them 3 inches (8 cm) apart on the prepared baking sheets. For the signature tall, bakery-style look, tear each ball in half and press the torn sides together, then place the ball with the torn side facing up.
- Bake: Bake one sheet at a time for 12–14 minutes, or until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to set as they cool.
- Finish and cool: 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
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag compacts the flour, leading to dry, dense cookies.
- Don’t skip the chill: Chilling the dough for at least 1 hour prevents excessive spreading and allows the flavors to meld. For even better results, chill for 24 hours.
- Use a cookie scoop: A 3-tablespoon scoop ensures uniform cookies that bake evenly. If you don’t have one, use a 1/4-cup measure and slightly underfill it.
- Check for doneness: The cookies are done when the edges are set and lightly browned, but the centers are still soft and puffy. They will look underbaked—that’s exactly what you want for a gooey center.
Serving Suggestions
Serve these cookies slightly warm with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert. They’re also perfect for sharing at parties, bake sales, or as a thoughtful homemade gift. For a special treat, sandwich two cookies with a scoop of ice cream to make an ice cream sandwich.
Variations
- Double Chocolate: Replace 1/4 cup (30 g) of the all-purpose flour with 1/4 cup (25 g) unsweetened cocoa powder and use white chocolate chips instead of semisweet.
- Nutty Crunch: Add 1 cup (120 g) of toasted, chopped pecans or walnuts along with the chocolate.
- Peanut Butter Swirl: Drop 1 teaspoon of peanut butter onto each dough ball and gently swirl it in with a knife before baking.
- Oatmeal Chocolate Chip: Replace the bread flour with 1 cup (80 g) old-fashioned oats and reduce the all-purpose flour to 1 cup (125 g). Add 1/2 teaspoon ground cinnamon.
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 absorbs excess moisture. For longer storage, freeze baked cookies for up to 3 months. You can also freeze the raw dough balls on a baking sheet, then transfer to a zip-top bag; bake from frozen, adding 2–3 minutes to the baking time. To reheat, microwave a cookie for 10–15 seconds for a just-baked taste, or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour for the bread flour, but the cookies will be slightly less chewy. Bread flour has a higher protein content, which gives the cookies their signature chew. If using all-purpose, reduce the total flour by 2 tablespoons (about 15 g) to keep the dough from being too dry.
Why did my cookies spread too much? Spreading usually happens if the dough wasn’t chilled long enough, or if the butter was too warm when mixed. Make sure to chill the dough for at least 1 hour, and if your kitchen is warm, chill the scooped dough on the baking sheet for 15 minutes before baking.
Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing, scoop the dough into balls first, then freeze on a baking sheet before transferring to a bag. Bake from frozen, adding a couple of minutes to the bake time.
How do I get that gooey center? The key is to underbake slightly—pull the cookies out when the edges are set but the centers still look soft and slightly doughy. The residual heat on the baking sheet finishes cooking the centers while keeping them gooey.
Can I use salted butter? Yes, but reduce the added salt to 1/2 teaspoon to avoid overly salty cookies. The browned butter will still provide plenty of flavor.
What’s the best chocolate to use? High-quality chocolate chips or chopped chocolate bars work best. Semisweet or dark chocolate (60–70% cacao) balances the sweetness of the dough. You can also use milk chocolate for a sweeter cookie.
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