German Bakery-Style Chocolate Chip Cookies

German bakery chocolate chip cookie

Last month, I picked up a cookie at a German bakery in Fredericksburg. It was labeled a "chocolate chip cookie," but it was unlike any chocolate chip cookie I've ever eaten - or seen. 

German bakery-style chocolate chip cookies

The cookie had a thick and fairly soft base with oodles of mini chocolate chips on the top, and a glaze drizzled over it all. It was yummy. Really yummy. You know I had to try to make one at home. 

Now, is this authentically German? I'm guessing not since I could find nothing like it from online sleuthing. This is very close, though, to what I remember from the bakery cookie. 

German bakery-style chocolate chip cookies

This cookie is substantial, y'all. I can usually scarf down a few regular chocolate chip cookies in one sitting (yeah, it's my superpower), but with these, it's one at a time. 

German bakery-style chocolate chip cookies

The cookie dough base is a thick, soft, vanilla sugar cookie. Because the bakery version was oval, I shaped these into ovals as well. 

As soon as they come out of the oven, you'll press mini chocolate chips onto the tops of the cookies. The trick is to press them in, so they stick, but not to smear or spread them. 

German bakery-style chocolate chip cookies

Once cooled, the cookies get drizzled with glaze. Again using the bakery cookie as inspiration, I did a haphazard drizzle, going back and forth and in circles. 

German bakery-style chocolate chip cookies

German bakery-style chocolate chip cookies

Let the cookies cool completely before eating.

German Bakery-Style Chocolate Chip Cookies

3 1/3 cups unbleached, all-purpose flour

1 tablespoon cornstarch

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup salted butter, cut into chunks

1/3 cup solid coconut oil

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 cup mini semisweet chocolate chips

1 cup + 2 tablespoons powdered sugar

2 tablespoons milk

Preheat oven to 350°. Line cookie sheets with parchment paper. Whisk the flour, cornstarch, baking powder, and salt together. Set aside. 

With an electric mixer, cream the butter, coconut oil, and sugar together until fluffy. Beat in the eggs and vanilla, scraping down bottom and sides of bowl until combined. On low speed, add the flour in tow additions. Mix until incorporated. 

Use a 1/4-cup measuring cup to portion dough onto prepared sheets. (About 5-6 cookies per sheet.) Pat into an oval. Bake for 15 minutes or until done. Immediately remove cookies to a wire rack. Gently press mini chips into the tops of the hot cookies. Let cool. 

Make the glaze. Whisk powdered sugar and milk until smooth. Add more sugar or milk to reach the desired consistency. Drizzle haphazardly over the cookies. Cool completely before serving or storing.

German bakery-style chocolate chip cookies

Who's coming to the German bakery (virtually) with me??? 

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