Few bakeries are as iconic as Boudin, and their chocolate chip cookies capture the same comforting charm as their famous sourdough. Soft, chewy, and generously studded with chocolate, these cookies are a San Francisco favorite worth recreating at home.
This copycat recipe brings that bakery‑style indulgence into your own kitchen. With simple ingredients and easy steps, you’ll have warm, golden cookies that taste just like the ones from Boudin — perfect for sharing or savoring with a cup of coffee.
What is Boudin Chocolate Chip Cookie?
A Boudin Chocolate Chip Cookie is a sweet treat from the famous San Francisco bakery best known for its sourdough bread. Oversized, soft, and packed with chocolate chips, it’s a bakery‑style cookie that pairs perfectly with coffee or an afternoon snack.
Unlike crisp, crunchy cookies, Boudin’s version leans chewy with a rich, buttery flavor. Each bite delivers a balance of golden edges and a soft center, making it a favorite for anyone who loves classic American‑style cookies with a gourmet touch.
Tools You Need to Make Boudin Chocolate Chip Cookie
Having the right tools makes baking smoother and ensures your cookies come out with that perfect Boudin‑style texture every time.
- Mixing bowls – one large for the dough, one smaller for dry ingredients
- Hand or stand mixer – to cream butter and sugars until light and fluffy
- Measuring cups & spoons – for accurate ingredient ratios
- Rubber spatula or wooden spoon – for folding in chocolate chips
- Baking sheet – lined with parchment paper or a silicone mat
- Cookie scoop or spoon – to portion dough evenly
- Wire cooling rack – to cool cookies without losing their chewy centers
With just these simple tools, you’ll be set up for success — no fancy equipment required, just the essentials for bakery‑quality cookies at home.
Ingredients
Simple pantry staples come together to create the soft, chewy texture and rich flavor that make these cookies irresistible.
- Butter – 110 g (½ cup / 1 stick), softened
- Brown sugar – ⅔ cup, packed
- White sugar – ⅓ cup
- Egg – 1 large
- Vanilla extract – 1 tsp (5 ml)
- All‑purpose flour – 200 g (1⅔ cups)
- Baking soda – 1 tsp (5 ml)
- Chocolate chips – 200 g (about 1 cup)
With just these few ingredients, you’ll have everything you need to bake a batch of warm, bakery‑style chocolate chip cookies right at home.
How to Make Boudin’s Famous Chocolate Chip Cookies at Home
These cookies come together quickly with just a few simple steps. Follow along for bakery‑style results right from your own oven.
- Cream the base – In a large mixing bowl, beat the softened butter with both sugars until light and fluffy.
- Add wet ingredients – Mix in the egg and vanilla extract until smooth and fully combined.
- Incorporate dry ingredients – Gently stir in the flour and baking soda, mixing only until no streaks of flour remain.
- Fold in chocolate – Add the chocolate chips and fold through the dough evenly.
- Shape the cookies – Scoop or roll the dough into balls and place them on a lined baking sheet, leaving space for spreading.
- Bake & cool – Bake at 190°C (375°F) for 7–10 minutes, until the edges are golden. Let cookies rest on the tray for a few minutes before transferring to a wire rack to cool completely.
That’s it — in under 30 minutes, you’ll have warm, chewy chocolate chip cookies that taste just like Boudin’s, fresh from your own kitchen.
Nutrition Facts (per serving)
Here’s a quick look at the nutritional breakdown so you know exactly what’s in each chewy, chocolate‑packed cookie.
- Calories: 210
- Total Fat: 11 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
- Sodium: 120 mg
- Total Carbohydrates: 27 g
- Dietary Fiber: 1 g
- Sugars: 18 g
- Protein: 2 g
These values are approximate and may vary slightly depending on the exact ingredients and portion size — but they give you a solid guide for planning.
Personalization & Tips
Every baker has their own style, and this recipe is flexible enough to make it uniquely yours. Small tweaks can transform a classic into something that feels personal.
- Chocolate swap: Use dark, milk, or white chocolate chips for a different flavor.
- Nutty twist: Add walnuts, pecans, or almonds for crunch.
- Extra chewy: Chill the dough for 30 minutes before baking.
- Bakery finish: Sprinkle a pinch of flaky sea salt on top before baking.
- Storage tip: Keep cookies in an airtight container for up to 4 days, or freeze for longer freshness.
With these simple adjustments, you can enjoy cookies that match your taste perfectly — whether you love them gooey, nutty, or with a hint of salt.
Homemade Boudin Chocolate Chip Cookie
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Rubber spatula or wooden spoon
- Baking sheet
- Cookie scoop or spoon
- Wire cooling rack
Ingredients
- 110 g Butter
- ⅔ cup Brown sugar
- ⅓ cup White sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 200 g All‑purpose flour
- 1 tsp Baking soda
- 200 g Chocolate chips
Instructions
- Cream the base – In a large mixing bowl, beat the softened butter with both sugars until light and fluffy.
- Add wet ingredients – Mix in the egg and vanilla extract until smooth and fully combined.
- Incorporate dry ingredients – Gently stir in the flour and baking soda, mixing only until no streaks of flour remain.
- Fold in chocolate – Add the chocolate chips and fold through the dough evenly.
- Shape the cookies – Scoop or roll the dough into balls and place them on a lined baking sheet, leaving space for spreading.
- Bake & cool – Bake at 190°C (375°F) for 7–10 minutes, until the edges are golden. Let cookies rest on the tray for a few minutes before transferring to a wire rack to cool completely.
