Saturday, September 10, 2011

Big, soft, chewy, bakery-style Chocolate Chip Cookies

My favourite bakery-style Chocolate Chip Cookies
Everybody loves the quintessential classic Chocolate Chip Cookie. There is something so comforting about this homey dessert. Chocolate Chip Cookies are also pretty basic to make. They involve simple ingredients found in most pantries and kitchens and the batter can be whipped up in a matter of minutes.  Chocolate Chip Cookies are my go-to dessert when I'm strapped for time.

The key to a delicious bakery-style Chocolate Chip Cookie isn't some magic ingredient. In fact, the secret is MELTED butter. Most recipes call for softened butter but melted butter makes these cookies super moist!

The other trick to perfect Chocolate Chip Cookies is chilling the dough. If you don't chill the dough the cookies spread out. Chill the dough for at least an hour, even overnight if you want to. I usually chill my dough for an hour or two with great success. For those like me who live at high altitude these cookies work great with just a few alterations - I've included the conversions in the recipe below.

This recipe uses real butter, sugar, and flour (the building blocks for a perfect cookie) so don't eat the entire batch, instead make them for friends/family and share the love. :)

Chocolate Chip Cookies
Bakery Style Chocolate Chip Cookies
from allrecipes

*Makes 18 large cookies
*Altitude conversions for those between 3000 and 4000 feet included

2 cups all-purpose flour (Plus 1 tbsp for elevations between 3000 and 4000 feet)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk (Make this a whole egg for elevations above 3000 feet)
2 cups semisweet chocolate chips

  1. Preheat the oven to 325F (340F for elevations between 3000 and 4000 feet)  
  2. Beat together (using an egg beater or stand mixer) the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. 
  3. Sift together the flour, baking soda and salt and add to the creamed sugar. Stir until flour is absorbed into the batter. Fold in the chocolate chips. Cover and chill for at least an hour.
  4. Drop batter on to cookie sheets 1/4 cup at a time. I used a large cookie scoop and fit 6 cookies per tray for a total of 3 trays.
  5. Bake for 15 to 20 minutes until the edges are lightly toasted. I cooked mine for 17 minutes. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. 
Big Soft Chocolate Chip Cookies