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Bakery Style Chocolate Chip Cookies Recipe

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This recipe for Bakery Style Chocolate Chip Cookies, by , is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cindy Davenport

Category:
Category:

Ingredients:  
Ingredients:  
-2 1/4 cups all-purpose flour
-1 teaspoon baking soda
-1/4 teaspoon baking powder
-1 teaspoon salt
-1 cup butter unsalted, room temperature
-1/2 cup granulated sugar
-1 cup packed brown sugar
-2 teaspoon vanilla extract
-2 large eggs
-2 cups chocolate chips

Directions:
Directions:
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.

2. In a medium bowl, mix dry ingredients- flour, baking soda, baking powder, and salt; set aside.

3. In a stand alone mixer fitted with a paddle attachment (can use a handheld too), cream together butter and granulated sugar and brown sugar. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. The mixture may look clumpy.

4. With the mixer on slow speed, slowly add the bowl of dry ingredients and mix just until dough comes together, it may be a little crumbly which is totally fine. You do not want to over mix the dough, otherwise, the cookies can flatten when baked.

5. Lastly, mix in chocolate chips. Place dough in the refrigerator for 1 hour to firm up. The dough will be pretty firm already, but I find that cooled dough bakes better. If the dough is too warm or sticky, the cookies may flatten out.

6. Drop heaping spoonfuls of batter onto the baking sheet. 3-4 tablespoons each.

7. Bake for 9-12 minutes (baking time will depend on oven) until edges are golden. Let cool on baking sheet for a few minutes then transfer to cooling rack.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
It's common for chocolate chip cookies to turn flat. Here are a few helpful tips. Do not over mix the dough, just mix enough for it to come together and stir the chocolate chips in by hand. Chill cookie dough so that it's very cold - you can even put it in the freezer to chill even further - if the dough is room temperature or warm, it will spread faster when baked. You may have under measured the flour a bit - add a few tablespoons more if needed. Lastly, do not put cookie dough on a warm cookie sheet - make sure that the cookie sheet has cooled or use a new one for the second batch. With all this said, the flavor of the cookies will not change even if the cookies spread. I make these all the time and they don't flatten out on me, but I follow all the tips above to prevent flat cookies.

 

 

 

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