Bakery Style Chocolate Chip Cookies Food
BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES
I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.
Provided by Steve_G
Categories Drop Cookies
Time 28m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- A couple of tips from helpful reviewers.
- The dough is meant to be on the dry side so it can be rolled, not dropped.
- If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
- Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
- Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
- Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
- Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
- Place oven racks in the upper and lower 1/3's of the oven.
- Preheat oven to 325°F.
- Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
- Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
- Mix until incorporated.
- Add dry ingredients and mix until just combined.
- Stir in chips and optional nuts.
- Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
- EVENLY space 9 on each cookie sheet.
- Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
- Cool on sheets to maintain chewy texture.
CHOCOLATE CHIP COOKIES
My new favorite c.c. cookie. This "makes about 4 dozen chewy-crispy bakery-style chocolate chip cookies. They are wonderful!" Crispy the next day. Source: nielsenmassey.com shared by Renee Hartzler
Provided by AnnNH
Categories Drop Cookies
Time 30m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Mix butter, sugars, vanilla and eggs in large bowl.
- Stir in flour, soda, salt, baking powder and cream of tartar.
- Stir in chocolate chips.
- Drop with a #40 scoop (mini ice cream scooper) about 2" apart onto an ungreased baking sheet.
- Bake 12-15 minutes or until light brown.
- Cool slightly; remove from baking sheet. Cool on wire rack.
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