Broma Bakery Chocolate Chip Cookie Recipe: Double-Baked Crunch With Gooey Chunks

This Broma Bakery chocolate chip cookie recipe delivers the iconic double-baked crunch and gooey chocolate chunks that make them legendary. 💛 The secret lies in a precise balance of brown and white sugar, cold butter, and a high ratio of chocolate chips—plus that signature sea salt sprinkle that takes every bite to the next level.

I’ve baked these dozens of times, and this method finally nails the texture: crisp edges, soft centers, and chocolate that stays gloriously melty.

The process is straightforward but requires patience—cold dough prevents excessive spreading, and the double-bake ensures maximum crunch without drying out. We’re talking 350°F for 9–12 minutes, with a second bake after adding extra chocolate chips for that signature Broma Bakery finish.

The butter stays cold until the last minute, which guarantees tender cookies, not tough ones.

What you’ll end up with is a tray of cookies that look like they came straight from Portland’s most famous bakery—golden, crackly edges with pockets of caramelized sugar and rivers of melted chocolate.

The sea salt flakes add a sharp contrast that cuts through the sweetness, making each bite irresistible. These aren’t just cookies; they’re an experience.

Serve them warm with a glass of cold milk or as part of a gift box for any occasion. The aroma alone will have everyone asking for the recipe. Let’s get baking—your taste buds will thank you.

Ingredients for broma bakery chocolate chip

Cold butter, packed sugar, and twice the chocolate—these are the keys to Broma Bakery-style cookies.

The butter needs to be cold—like, fridge-cold. European-style butter (like Plugrá or President) works best here because it has more fat content, but regular unsalted butter in cubes will do. Pack the brown sugar firmly into the measuring cup—it makes a difference. For the chocolate chips, Ghirardelli semi-sweet is what I use, but any 70% cacao chips will give you that perfect balance of sweet and rich. The flour? Spoon it into the cup—don’t scoop. That extra bit of flour makes the dough thicker, which prevents spreading. And trust me, you want that thick dough for those crackly edges.

No vanilla extract? Vanilla bean paste works too, or even a scraped vanilla bean if you’ve got one. Short on chocolate chips? Chop up a chocolate bar—dark chocolate works best, but milk chocolate in a pinch is fine. The sea salt is non-negotiable though. Maldon or Jacobsen flaky salt adds that perfect crunch and sharp contrast, but any flaky salt will do. If you’re using regular table salt, toast it in a dry pan first to make it flaky. And if you’re worried about the dough being too dry, add a splash of milk—just a tablespoon or two—it helps bind everything together without making the cookies tough.

The dough keeps for up to 48 hours in the fridge, wrapped tightly in plastic. If you’re prepping ahead, do that. The cookies themselves? 3 days at room temperature in an airtight container, or 2 weeks in the freezer if you want to make a big batch. For freezing, I like to portion them into individual bags—just thaw at room temperature for 10 minutes before baking. And if you’re gifting these, wrap them in parchment paper with a ribbon. They look as good as they taste, and trust me, they’ll disappear fast.

Step-by-step instructions for Broma Bakery chocolate chip cookies

Here's how to recreate that legendary double-baked texture with perfect gooey pockets.

In a stand mixer fitted with the paddle attachment, beat the 1 cup cold unsalted butter (cut into cubes) on medium speed until smooth but still slightly grainy—about 2 minutes. This ensures proper aeration without melting the butter prematurely.

Add the 1 cup packed light brown sugar and 0.5 cup granulated white sugar, then mix on medium speed for 3-4 minutes until the mixture is pale, fluffy, and nearly doubles in volume. You'll see ribbons form when you lift the paddle—this is your signal for perfect creaming. Scrape down the sides of the bowl as needed to maintain even mixing.

Add the 2 room temperature whole eggs, one at a time, mixing on low speed for 30 seconds after each addition. This gentle incorporation prevents curdling. Then add the 2 teaspoons pure vanilla extract and mix for another 10 seconds until fully combined.

Here's the thing—room temperature eggs blend more smoothly and create a better emulsion with the butter. If your eggs are cold, the mixture will look slightly broken, but don't worry; it'll come together when you add the dry ingredients.

In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon fine sea salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined—about 30-45 seconds. You should still see small flour streaks, which means you haven't developed too much gluten.

Remove the bowl from the mixer and gently fold in the 2 cups semi-sweet chocolate chips using a silicone spatula. I like to press the chocolate chips into the dough slightly so they're evenly distributed throughout. This ensures every bite has that signature Broma Bakery chocolate experience.

Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours or even overnight). This chilling step is non-negotiable—it firms up the butter, prevents excessive spreading, and allows the flour to fully hydrate for that ideal chewy-yet-crisp texture.

Pro tip: If you're short on time, place the dough in the freezer for 30 minutes—it'll still work, though the cookies might spread slightly more. The longer you chill, the better the results, so don't rush this step.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a 2-tablespoon scoop (or slightly larger for thicker cookies), portion the chilled dough onto the prepared sheets, spacing them 3 inches apart. They'll spread during baking, but not too much.

Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. The cookies should feel firm to the touch but not hard. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

While the first batch cools, return the baking sheets to the oven. Sprinkle each cookie with a pinch of flaky sea salt and press 2-3 extra chocolate chips into the tops. Bake for another 3-5 minutes until the chocolate is just beginning to melt and the edges are more golden.

This second bake is what creates that signature gooey center while keeping the edges crisp. The salt enhances the chocolate flavor, and the melted chocolate from the second bake creates those irresistible pockets of molten goodness. Serve warm for the ultimate experience!

Essential equipment for this dish

Stand Mixer Essentials

The KitchenAid Artisan Series stand mixer is my go-to for these cookies—its powerful motor handles the dense dough effortlessly. The paddle attachment is critical for creaming butter and sugar to that perfect fluffy consistency.

If you don’t have a mixer, a hand mixer works, but you’ll need to scrape the bowl frequently to avoid overmixing. For budget-friendly options, the Cuisinart SM-50BC delivers similar results without breaking the bank. 💛

Precision Measuring Tools

Accurate measurements are non-negotiable here. Use a digital kitchen scale for the flour and sugars to ensure consistency—2.5 cups all-purpose flour should weigh 300 grams when packed lightly. For the 1 cup brown sugar, press it firmly into the measuring cup to avoid air pockets.

A silicone spatula helps scrape every last bit of dough from the bowl, maximizing yield. I keep a small offset spatula handy for folding in chocolate chips without overworking the dough.

Baking Sheet Upgrades

Heavy-duty half-sheet pans (like Wilton Premium Baking Sheets) distribute heat evenly and prevent warping. Line them with parchment paper for easy release and cleanup—no sticking means perfect cookies every time. If you’re baking multiple batches, invest in two pans to maximize oven space.

For extra insurance, I place a wire cooling rack on top of the pans while they bake to prevent soggy bottoms. 🔥

Chilling Solutions

A large airtight container or ziplock bag works for chilling dough, but I prefer plastic wrap pressed directly onto the dough’s surface to prevent drying. For longer chilling (overnight), a deep freezer-safe container keeps dough fresh for up to 72 hours.

If you’re in a hurry, a freezer-safe silicone mat speeds up chilling time—just place the dough on it for 30 minutes before scooping. Pro tip: Label your containers with the date to track freshness.

Cookie Scoop & Tools

A 2-tablespoon ice cream scoop (like OXO Good Grips) gives consistent cookie sizes, but a cookie press creates perfectly round, thick cookies with minimal effort. For shaping, I use a wet finger to smooth edges—just dip it in water before pressing.

A small offset spatula helps transfer dough to pans without tearing. If you’re making a big batch, a dough scraper keeps your workspace clean and efficient. 💡

Salt & Chocolate Must-Haves

Maldon or Jacobsen flaky sea salt is a game-changer—its coarse texture adds the perfect crunch. For chocolate, Ghirardelli 70% semi-sweet chips melt beautifully, but Valrhona Guanaja takes them to another level. Keep an extra ½ cup chocolate chips on hand for the second bake. A fine-mesh sieve helps dust salt evenly, and a small bowl nearby catches any stray chips during the second bake. These small tools make all the difference in that Broma Bakery finish.

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