Happy Belated National Chocolate Chip Day! I meant to post this back on August 4, National Chocolate Chip Day, but never got around to it. Well, better late than never. This is my Wegmans Chocolate Chip Copycats recipe. The cookies are similar to the ones they sell at the grocery store in that they are thin, soft, bend-y, flat, and loaded with chocolate chips. Below is a picture of an actual cookie from Wegmans (left) and one of mine (right).
So what makes the Wegmans chocolate chip cookies so good? I think it’s their flat and chewy texture. Like Subway’s cookies, they bend instead of break. They’re loaded with chocolate chips, made with 100% butter, and seem to have a lot of vanilla.
Wegmans chocolate chip cookies come in packs of 2 or in large buckets, which last time I checked were around $15. Given how expensive butter is right now, that’s a pretty reasonable price for cookies that taste like homemade. But if you have the time and ingredients to bake, homemade is the way to go.
I’ve made this recipe about a million times and the cookies are always a little different based on what brand or type flour I use, my mixing method, the time and temp baked and how long I’ve chilled or frozen the dough portions . This last batch was the closest yet.
The Chewiest Chocolate Chip Cookies
I didn’t have any problems making flat cookies, but getting the bendable texture just right was a challenge. My cookies kept coming out with crispy edges and soft centers. Not exactly a bad thing, but the grocery store cookies are softer. The obvious solution seems like it would be to use a syrup of some sort, and I tried that multiple times without success. It made the cookies chewy, but the texture was still not quite right. What seemed to be the two key things were a) using a higher ratio of egg yolk (more lecithin) and b) using enriched, bleached flour with barley. The Food Lion store brand white bleached flour worked perfectly.
I always use the Toll House recipe as a benchmark. This recipe has similar same ratios, but slightly less egg, a higher ratio of yolk (as mentioned), cheap bleached white flour (and a little less of it) and less baking soda.
For best results, use the weights. Volumes are approximate.
Measurements for Copycat Wegmans Cookies
- 2 sticks unsalted butter, softened (228 grams)
- 3/4 scant cup sugar (144 grams)
- 3/4 scant cups packed brown sugar (144)
- 1 teaspoon vanilla
- 1 egg and 1 egg yolk (70 grams total)
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flour (270 grams) — Bleached for softer cookies
- 2 cups chocolate chips — the Kirkland chips from Costco or Wegmans brand
If you don’t want or need the full batch, here are the measurements for a half batch. The equivalent of half of an egg and a whole yolk is 1 whole egg with about 15 grams of white removed. So that’s about 18 grams of yolk and roughly 17 grams of white making 35 grams total egg. You can use this egg measurement any time you need to halve a recipe that calls for 1 egg and one yolk.
1 stick unsalted butter, softened (114 grams)
1/4 plus 2 scant tablespoon sugar (72 grams)
1/4 plus 2 scant tablespoon brown sugar (72 grams)
1/2 teaspoon vanilla
1 egg yolk (18 grams) and (17 grams) of white
3/8 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour 135-140 grams , bleached (more like grocery store cookies)
1 cup chocolate chips — the Kirkland chips from Costco
Chocolate Chip Cookies Like Wegmans
These are flat and chewy chocolate chip cookies with a texture similar to the cookies you buy at Wegmans. I measure with weights and the volumes given are just estimates.
- 270 grams all-purpose flour (bleached makes the cookies a little softer), weigh the flour for best results 2 cups of flour that has been fluffed and aerated well.
- 228 grams unsalted butter, softened 2 sticks
- 144 grams light brown sugar About 3/4 cup
- 144 grams granulated sugar About 3/4 cup
- 1 large egg (50 grams)
- 1 large egg yolk (18 grams)
- 1 test vanilla extract (5 ml)
- 1 test salt
- 3/4 test baking soda
- 2 cups semisweet chocolate chips, generous cups!
Weigh the flour to make sure you have 270 grams. Sift it after weighing. You could probably skip the sifting, but I’ve been using some lumpy flour lately and am having to sift. It may or may not affect the overall texture.
Crack the eggs into a bowl and whisk to blend the yolks and white.
In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar until creamy. Continue creaming for about 3 minutes. Beat in the vanilla, Scraping the sides of the bowl often.
With the mixer on medium low speed. drizzle in the beaten egg 1 tablespoon at a time. Beat on medium speed until egg is incorporated. If you’re not using a stand mixer, just stir the egg in with a big spoon or scraper and once it’s incorporated, beat with the mixer.
Add the salt and baking soda to the mixing bowl and beat until evenly blended.
Using a heavy duty scraper, stir in the flour gradually (1/3 at a time) until fully incorporated. Stir in the chocolate chips.
Using a cookie scoop, scoop out generous balls that weigh about 40-42 grams each. You can use a scanty large scoop or a generous medium scoop. Scoop the balls and put on a plate or tray lined with plastic wrap. Press the tops down slightly so they are disks rather than balls. Cover and chill overnight or bake a few right away. You can also freeze them.
Preheat oven to 350 degrees F. or use 325 F convection. Line a baking sheet with parchment paper.
Arrange mounds, either chilled or frozen on baking sheet, spacing 2 1/2 inches apart.
Bake one sheet at a time, checking at 12 minutes, until the cookies are just barely set. The surfaces will have tiny bubbles and they will no longer look as shiny.
Slide the parchment off the baking sheet onto a counter. Using a rimmed baking sheet (you can use the one you baked the cookies on or another), flip it over and let the cookies cool under the baking sheet. The idea is to trap some of the steam and keep the cookies soft.
When the cookies have cooled and are just slightly warm rather than hot, slide them into a freezer or regular zipper type bag and seal. Again, the point is to lock in the steam from the cookies to help keep them soft.