"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Bakery Style Chocolate Chip Cookies Recipe

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This recipe for Bakery Style Chocolate Chip Cookies, by , is from The Anderson/Tarpley Family Cookbook Project, 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:  
Cheryl Silvers--Speech Teacher/PH

Category:
Category:

Ingredients:  
Ingredients:  
2 ⅓ cups bleached all-purpose flour (I only bake with Robinhood flour)
teaspoon salt
teaspoon baking soda
1 sticks butter; melted and cooled slightly
1 cup brown sugar
cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
4 oz. (⅛ bag) of each: Dark choc-chips, peanut butter chips & Heath toffee pieces

Directions:
Directions:
1. Heat oven to 325 . Mix flour, salt and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix melted butter and sugar until thoroughly blended. Mix in egg, yolk and
vanilla. Add dry ingredients; mix until just combined. Hand stir in chips.

3. Shaping cookies:
Roll dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves
90 and with jagged surfaces exposed (up) joining halves together at their base, again forming a single cookie.

4. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy.
15-18 minutes. Cool cookies on cookie sheets (they will bake a bit more as they cool).

Number Of Servings:
Number Of Servings:
1 dozen large cookies
Personal Notes:
Personal Notes:
I usually double or triple the recipe.

I worked with Cheryl Silvers while I was teaching gifted at English Landing in 2015. She often brought these cookies for the teachers and staff.

 

 

 

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