Bakery Style Chewy Chocolate Chip Cookies Recipe #80470
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 Illustraded, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.
by Steve_G
28 min | 10 min prep
SERVES 18
- 2 cups all-purpose flour (280 gms)
- 2 tablespoons all-purpose flour (20 gms)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled until warm (170 gms)
- 1 cup packed brown sugar (light or dark, 236 gms)
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk, from a large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
- 1 cup of chopped walnuts (114 gms) (optional)
- Place oven racks in the upper and lower 1/3's of the oven.
- Pre-heat 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.
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5 stars