Chip Cookie Company Recipe: Copycat Chocolate Chip Cookies

This recipe recreates the beloved Chip Cookie Company chocolate chip cookies, known for their crisp edges, chewy centers, and generous chocolate chunks. It uses a combination of bread flour and cake flour to achieve that signature texture, plus a 24-hour chill that deepens the flavor. Whether you’re a fan of the original or just love a great chocolate chip cookie, this copycat will satisfy your craving.

Ingredients

1 cup (2 sticks / 226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups (280 g) bread flour
1 cup (120 g) cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (340 g) semisweet chocolate chunks or chips

Instructions

In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the bread flour, cake flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chocolate chunks with a spatula until evenly distributed.
Cover the dough tightly with plastic wrap and refrigerate for at least 24 hours. This step is essential for flavor development and texture. (You can chill up to 72 hours.)
When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and place them 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are golden brown and the centers are still soft. The cookies will continue to set as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips

Chill the dough: The 24-hour chill is non-negotiable for that classic Chip Cookie Company texture. It allows the flours to hydrate and the flavors to meld, resulting in a chewier, more complex cookie.
Use a cookie scoop: For uniform cookies that bake evenly, use a cookie scoop or a spoon to portion the dough. This also helps with consistent baking times.
Don’t overbake: Pull the cookies out when the edges are just set and the centers look slightly underdone. They will finish baking on the hot pan.
Substitutions: If you don’t have cake flour, you can make a substitute: for each cup, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons of cornstarch. Bread flour can be replaced with all-purpose, but the texture will be slightly less chewy.

Serving Suggestions

These cookies are perfect with a cold glass of milk, a scoop of vanilla ice cream, or a hot cup of coffee. They’re great for parties, bake sales, or just as an afternoon treat. For a fun twist, sandwich two cookies with a scoop of ice cream to make an ice cream sandwich.

Variations

Nutty: Add 1 cup of chopped walnuts or pecans along with the chocolate chunks.
Double Chocolate: Replace 1/4 cup of the bread flour with 1/4 cup of unsweetened cocoa powder and use white chocolate chips instead of semisweet.
Sea Salt: Sprinkle a pinch of flaky sea salt on top of each cookie before baking for a sweet-salty contrast.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of both flours. The texture will be slightly different, but still delicious.

Storage and Reheating

Baked cookies can be stored 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. For longer storage, freeze baked cookies for up to 3 months. To reheat, place a cookie in the microwave for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes. Unbaked dough can be frozen in balls for up to 3 months; bake from frozen, adding 2–3 minutes to the baking time.

Frequently Asked Questions

Why do I need to chill the dough for 24 hours? Chilling the dough hydrates the flour, which develops the gluten and makes the cookies chewier. It also allows the flavors to meld and deepen, giving the cookies a more complex taste. Skipping this step will result in a flatter, less flavorful cookie.

Can I use all-purpose flour instead of bread and cake flour? Yes, you can, but the texture will be different. Bread flour provides chewiness, while cake flour adds tenderness. All-purpose flour alone will yield a cookie that is still good but not quite the same as the original. If you must substitute, use 3 cups (420 g) of all-purpose flour.

How do I know when the cookies are done? The edges should be golden brown, and the centers should look slightly underdone and soft. They will continue to set as they cool on the baking sheet. Overbaking will result in dry, crispy cookies.

Can I freeze the dough? Absolutely. You can freeze the dough in a log or in scooped balls. If freezing in a log, slice and bake as needed. If freezing balls, place them on a baking sheet and freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a couple of minutes to the baking time.

Why did my cookies spread too much? This can happen if the dough wasn’t chilled long enough, the butter was too soft, or the baking sheet was too warm. Make sure to chill the dough for the full 24 hours, use room-temperature butter (not melted), and use a cool baking sheet for each batch.

Can I make these cookies without an electric mixer? Yes, you can mix by hand with a wooden spoon. Just be sure to cream the butter and sugars thoroughly until light and fluffy, which may take a bit longer. The dough will be stiff, but it’s manageable.

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