Happy belated National Chocolate Chip Day! I meant to share this on August 4, but I’m posting it a little late. These are my copycat Wegmans chocolate chip cookies. They aim to reproduce that store-bought favorite: thin, soft, flat, and bendy rather than crumbly — and absolutely loaded with chocolate chips. Below are photos comparing a Wegmans cookie (left) to my homemade version (right).
What makes the Wegmans cookies so appealing? For me it’s the flat, chewy, bendy texture. Like some well-known bakery-style cookies, they bend instead of snap. They are generous with chocolate chips, made with real butter, and have a noticeable vanilla character. If you enjoy store-bought convenience, Wegmans sells their cookies in packs or in larger tubs at grocery stores. If you prefer baking at home, this copycat recipe aims to recreate that soft, bendy result.
The Chewiest Chocolate Chip Cookies
I’ve tweaked this recipe many times. Results change depending on flour brand, mixing method, bake time and temperature, and how long the dough is chilled. Over multiple experiments the two main factors that helped achieve the “bendy” texture were: a slightly higher ratio of egg yolk (extra lecithin helps tenderness) and using bleached all-purpose flour. I found white bleached flour with some enrichment gives a softer finished cookie closer to the grocery-store texture.
I use the classic Toll House ratios as a starting point, then adjust slightly: a touch less total egg, a higher proportion of yolk, a little less flour overall, and a reduced amount of baking soda. For consistency and best results, weigh ingredients when possible; the volume measurements are approximate.
Measurements for Copycat Wegmans Cookies
- 2 sticks unsalted butter, softened (228 grams)
- About ¾ cup granulated sugar (144 grams)
- About ¾ cup packed light brown sugar (144 grams)
- 1 teaspoon vanilla extract (5 ml)
- 1 whole egg + 1 egg yolk (about 70 grams total — 50 g egg + 18 g yolk)
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour, weighed (about 270 grams) — bleached flour tends to make a softer cookie
- 2 cups semisweet chocolate chips (use a generous amount)
Half Batch
If you want fewer cookies, here are half-batch measurements and a tip for halving the egg/yolk combination: one whole egg plus one yolk halved equals roughly one whole egg with about 15 grams of white removed. That gives approximately 18 grams yolk and 17 grams white (35 grams total).
Half-batch ingredients (approximate):
- 1 stick unsalted butter, softened (114 grams)
- About ⅜ cup granulated sugar (72 grams)
- About ⅜ cup packed light brown sugar (72 grams)
- ½ teaspoon vanilla
- 1 whole egg adjusted as above (about 35 grams total)
- ⅜ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour, weighed (about 135–140 grams), bleached
- 1 cup semisweet chocolate chips
Notes and Tips
I updated the yield to 28 cookies for this version; your yield may vary slightly depending on scoop size. Use a cookie scoop to portion dough into roughly 40–42 gram mounds for each cookie. I prefer to press the tops slightly so the dough is disk-shaped before chilling.
For a bendier cookie, consider using an insulated baking sheet or set your baking sheet on top of a second pan while baking. Trapping some steam after baking also helps keep cookies soft: slide the parchment off the hot sheet onto the counter, then cover the warm cookies with a rimmed pan or flip a second rimmed pan over them until just warm. When slightly warm (not hot), seal cookies in a zipper bag to retain residual steam and softness.
Recipe
Chocolate Chip Cookies Like Wegmans
Author: Anna
Summary: Flat, chewy, bendy chocolate chip cookies reminiscent of grocery-store bakery cookies. I weigh ingredients for accuracy; volume measures can be used if needed.
Prep time: 10 mins · Chill time: 1 hour (or overnight) · Cook time: 12 mins · Total: ~1 hr 22 mins · Servings: 28 cookies · Calories: about 250 kcal per cookie
Ingredients
- 270 grams all-purpose flour (bleached makes the cookies a little softer). Measure by weight; this equals about 2 cups of well-fluffed flour.
- 228 grams unsalted butter, softened (2 sticks)
- 144 grams light brown sugar (about ¾ cup, packed)
- 144 grams granulated sugar (about ¾ cup)
- 1 large egg (about 50 grams)
- 1 large egg yolk (about 18 grams)
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2 cups semisweet chocolate chips (generous amount)
Instructions
- Weigh and sift the flour if needed. Fluff and aerate the flour for accurate measuring.
- Crack the whole egg and separate extra yolk if necessary; whisk the egg and yolk together until blended.
- In a stand mixer fitted with the paddle attachment (or using a strong hand mixer), beat the softened butter and both sugars until creamy, about 2–3 minutes. Scrape sides as needed.
- Add the vanilla, then with the mixer on low speed drizzle in the beaten egg mixture a tablespoon at a time until incorporated. Increase to medium speed briefly to fully combine.
- Add salt and baking soda and mix until evenly distributed.
- Using a sturdy scraper, add the flour in roughly three additions, mixing just until incorporated. Stir in the chocolate chips by hand if needed.
- Portion the dough with a cookie scoop into generous balls of about 40–42 grams each. Place scoops on a plate or tray lined with plastic wrap or parchment. Press the tops gently to form disks. Cover and chill at least 1 hour or overnight. You can also freeze the dough portions for baking later.
- Preheat oven to 350°F (or 325°F if using convection). Line a baking sheet with parchment paper.
- Arrange chilled or frozen mounds on the sheet about 2½ inches apart. Bake one sheet at a time, checking at 12 minutes. Cookies are done when the surface is no longer glossy and tiny bubbles appear; centers should be just set.
- Slide the parchment onto the counter and cover or invert a rimmed sheet over the warm cookies to trap steam briefly, keeping them soft. When cookies are just slightly warm, place them in a zipper bag to preserve softness.
Final Thoughts
This recipe aims for that bendy, bakery-style texture: a soft, chewy center with wide, flat shape and plenty of chocolate. Small equipment differences and oven variances will change results slightly, so treat these guidelines as flexible and adjust chilling and bake time to match your preferred texture. If you try the recipe, let me know how your cookies turned out!