Craving those irresistible Wegmans chocolate chip cookie recipe treats but want to make them from scratch? You’re in for a delicious adventure! These bakery-style cookies deliver the perfect combination of crispy, caramelized edges and soft, gooey centers that made Wegmans famous.
What sets this Wegmans chocolate chip cookie recipe apart is the unique technique of using cold ingredients and chilling the dough. This method creates layers and pockets of steam during baking, resulting in those coveted craggy tops and perfectly textured cookies.
Whether you’re a baking novice or seasoned pro, this Wegmans chocolate chip cookie recipe will become your go-to for impressive, bakery-quality cookies that rival the originals. Get ready to fill your kitchen with the most amazing chocolate chip cookie aroma!
My Personal Experience with Wegmans Chocolate Chip Cookie Recipe
The first time I attempted this Wegmans chocolate chip cookie recipe, I was skeptical about the cold butter technique. Coming from traditional creaming methods, schmearing cold butter seemed counterintuitive. However, the results completely changed my perspective on cookie baking forever.
What impressed me most about this Wegmans chocolate chip cookie recipe was how the cookies maintained their height and developed those beautiful craggy peaks. The contrast between the slightly crispy, caramelized edges and the soft, chewy center was absolutely divine – exactly like biting into a fresh Wegmans bakery cookie.
I’ve now made this Wegmans chocolate chip cookie recipe countless times for family gatherings, bake sales, and late-night cravings. Each batch consistently delivers that perfect bakery-style texture and rich chocolate flavor that keeps everyone coming back for more. The overnight chilling step is truly the secret weapon!
Ingredients Required for Wegmans Chocolate Chip Cookie Recipe
- 385g bread flour (preferred for chewier texture)
- 3g baking powder
- 3g baking soda
- 4g kosher salt
- 226g cold unsalted butter
- 200g light brown sugar
- 145g granulated sugar
- 2 large eggs
- 10g pure vanilla extract
- 145g bittersweet chocolate, hand-chopped
- 140g semisweet chocolate, hand-chopped
Kitchen Utensils List
- Digital kitchen scale
- Large mixing bowl
- Electric mixer (stand or hand mixer)
- Small bowl for cracking eggs
- Sharp knife for chopping chocolate
- Cutting board
- Measuring cup (1/2 cup for portioning)
- Large baking sheets
- Parchment paper
- Wire cooling racks
- Small offset spatula or spoon
Preparation and Cooking Time
- Prep Time: 20 minutes
- Chilling Time: 1 hour (freezer) or overnight (refrigerator)
- Baking Time: 19 minutes per batch
- Cooling Time: 10 minutes on tray + 15 minutes on rack
- Total Time: Approximately 2 hours 15 minutes
Recipe Instructions for Wegmans Chocolate Chip Cookie Recipe
- Mix Dry Ingredients: In a large bowl, whisk together bread flour, baking powder, baking soda, and kosher salt until evenly distributed.
- Prepare Butter: Using cold butter, schmear it in the mixing bowl for just 15 seconds – don’t cream it. You want it loosened but not whipped.
- Add Sugars: Add light brown sugar and granulated sugar to the butter. Mix briefly until butter is just coated with sugar, maintaining cold butter pieces.
- Incorporate Wet Ingredients: Beat in eggs one at a time, then vanilla extract. The mixture may look separated – this is normal and expected.
- Combine with Flour: Add all dry ingredients at once. Mix on low speed until just combined with a few flour streaks remaining. Don’t overmix.
- Add Chocolate: Fold in hand-chopped bittersweet and semisweet chocolate until evenly distributed throughout the dough.
- Portion Cookies: Weigh out 120g portions of dough using a 1/2 cup measure. Place on parchment-lined baking sheets.
- Chill Dough: Freeze cookie dough balls for 1 hour or refrigerate overnight for best results.
- Bake: Preheat oven to 375°F. Bake chilled cookies for 19 minutes, rotating halfway through. Centers should look slightly underbaked.
- Cool: Let cookies rest on baking sheet for 10 minutes, then transfer to wire racks to cool completely.
Storage Guidance for Leftover Wegmans Chocolate Chip Cookie
Store your Wegmans chocolate chip cookie recipe treats in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to three months or freeze unbaked dough balls for up to two months for fresh cookies anytime.
Serving Ideas for Wegmans Chocolate Chip Cookie
- Ice Cream Sandwiches: Use two cookies to sandwich your favorite vanilla ice cream for an indulgent dessert
- Warm with Milk: Serve slightly warmed cookies with a cold glass of milk for the classic combination
- Cookie Crumble Topping: Crush cooled cookies over vanilla pudding or yogurt for added texture
- Gift Boxes: Package in decorative boxes with parchment paper for thoughtful homemade gifts
- Cookie Cake: Press warm cookies together in a cake pan and top with frosting for a unique birthday treat
Tips for Perfect Wegmans Chocolate Chip Cookie Recipe
- Weigh Your Ingredients: Use a digital scale for consistent results – volume measurements can vary significantly
- Hand-Chop Chocolate: Create varied chocolate pieces for pockets of melted chocolate and interesting texture
- Don’t Skip Chilling: Cold dough prevents over-spreading and creates those signature craggy tops
- Underbake Slightly: Remove when centers look barely set for that perfect soft interior
- Room Temperature is Key: Let ingredients come to room temperature except butter, which should stay cold
This Wegmans chocolate chip cookie recipe brings professional bakery results right to your home kitchen. The combination of cold butter technique, proper chilling, and hand-chopped chocolate creates cookies with unmatched texture and flavor.
Ready to impress your family and friends? Start mixing this incredible recipe today and experience the magic of homemade bakery-style cookies!
Wegmans Chocolate Chip Cookie Recipe
Ingredients
- 385 g bread flour preferred for chewier texture
- 3 g baking powder
- 3 g baking soda
- 4 g kosher salt
- 226 g cold unsalted butter
- 200 g light brown sugar
- 145 g granulated sugar
- 2 large eggs
- 10 g pure vanilla extract
- 145 g bittersweet chocolate hand-chopped
- 140 g semisweet chocolate hand-chopped
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together bread flour, baking powder, baking soda, and kosher salt until evenly distributed.
- Prepare Butter: Using cold butter, schmear it in the mixing bowl for just 15 seconds – don’t cream it. You want it loosened but not whipped.
- Add Sugars: Add light brown sugar and granulated sugar to the butter. Mix briefly until butter is just coated with sugar, maintaining cold butter pieces.
- Incorporate Wet Ingredients: Beat in eggs one at a time, then vanilla extract. The mixture may look separated – this is normal and expected.
- Combine with Flour: Add all dry ingredients at once. Mix on low speed until just combined with a few flour streaks remaining. Don’t overmix.
- Add Chocolate: Fold in hand-chopped bittersweet and semisweet chocolate until evenly distributed throughout the dough.
- Portion Cookies: Weigh out 120g portions of dough using a 1/2 cup measure. Place on parchment-lined baking sheets.
- Chill Dough: Freeze cookie dough balls for 1 hour or refrigerate overnight for best results.
- Bake: Preheat oven to 375°F. Bake chilled cookies for 19 minutes, rotating halfway through. Centers should look slightly underbaked.
- Cool: Let cookies rest on baking sheet for 10 minutes, then transfer to wire racks to cool completely.
Video
Notes
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but bread flour provides better structure and chewiness due to its higher protein content. If using all-purpose flour, your cookies may be slightly less chewy.
Why do the cookies need to be chilled before baking?
Chilling allows the flour to fully hydrate, flavors to meld, and prevents the cookies from spreading too much during baking. This creates the signature thick, bakery-style texture with craggy tops.
Can I use chocolate chips instead of chopped chocolate?
Absolutely! For best results, hand-chop about half the chocolate chips to create varied sizes that melt differently and create interesting texture throughout the cookie.
How do I know when the cookies are done baking?
Look for set edges with slightly glossy, soft-looking centers. The cookies should feel mostly firm around the edges but still give slightly in the middle when gently pressed.
Can I make the dough ahead of time?
Yes! The dough can be portioned and frozen for up to 2 months or refrigerated for up to 3 days. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to one week. For maximum freshness, place parchment paper between layers to prevent sticking.
Why use both baking powder and baking soda?
Baking soda provides lift and browning, while baking powder adds tenderness and helps create the perfect crumb structure. Together, they create the ideal cookie texture.
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