Big Bakery Style Chocolate Chip Cookies

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One of the secrets to bakery style cookies is cold butter. This goes against every other cookie recipe you’ve ever followed, I know. In fact, if you’re like me, you had to microwave your perfectly chilled butter for about 10 seconds to soften it. Don’t do that anymore! You need it straight from the fridge!

Just do it. Trust me.

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Once you start adding sugar, your mixer will have an easier time smoothing out the cold butter.

The best part of any good chocolate chip cookie is brown sugar! Well, maybe second to the butter. And third to the chocolate… But you get what I’m saying. Brown sugar=good cookie.

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Your butter should be completely combined with the sugars, but still cold. It will be almost like a thick paste at this point. Not light and fluffy like most recipes!

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Gotta have eggs. Make sure those are cold too. I keep mine in the fridge until I need them.

Also muy important is a good quality vanilla. Sorry to burst your bubble, but bakeries don’t get fabulous flavor from any old vanilla. I use the stuff from Mexico and I’m almost out, so I guess that means I’ll have to spend a week in Cancun relaxing at the beach and eating Mexican food for every meal just to get some vanilla form the Cancun airport. Oh darn!

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I accidentally walked away from my mixer after I put the eggs in and it got just a touch over mixed. No biggy, but usually I like to stop it as soon as the mixture turns light and fluffy. Turning the mixer off at that point helps create a thick cookie. Because who would want a skinny cookie? Maybe skinny people. Maybe that’s my issue………..

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Something else bakeries do is sift and whisk the dry ingredients. This ensures that the clumps in the baking powder, corn starch, and baking soda are broken up and evenly distributed throughout the flour.

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Time to combine the wet and dry to make some dough!

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I feel like now is a good time to tell you that I love cookie dough more than I love most people. So… Yeah.

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These cookie dough balls were made from a 1/4 cup measuring cup. That will seem over the top and obnoxious when you do it. That is exactly what you want to feel.

Something else bakery-ish I like to do is create rough balls of dough. Meaning, I don’t roll them out until they are smooth and perfectly round. I like to leave (sometimes I even add more) little tiny dough pieces sticking up.

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When they bake, you will get a thick, soft, tender, pillowy, bakery style cookie.

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So fabulous.

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You know a cookie is soft and wonderful when you can even tell in the picture that it looks like a could. You NEED to make these.

 

Ingredients

  • 3  1/4  cups GOOD quality all-purpose flour (I use King Arthur)
  • 1  1/2  teaspoons baking powder
  • 1/4  teaspoon baking soda
  • 1  teaspoon cornstarch
  •  1/4 teaspoon salt
  • 1 (2 sticks)  cup unsalted butter, chilled and cubed
  • 1  cup light brown sugar, packed
  • 1/2  cup granulated (white) sugar
  • 2  eggs, chilled
  • 2  teaspoons good quality vanilla extract
  • 1/2  cup milk chocolate chips 
  • 1/2  cup semi sweet chocolate chips

Preheat your oven to 325 degrees. In a large bowl, combine the flour, baking powder, baking soda, cornstarch, and salt then set aside. In the bowl of a stand mixer (or with a hand mixer) add the butter and granulated sugar. Turn the mixer on low to start combining. Add the brown sugar and let the mixer work on smoothing this out for 30 seconds on medium speed. In a small bowl crack the eggs and add the vanilla. Once the butter mixture is smooth, add the chilled eggs (with vanilla) one at a time. Do not over mix! Let the mixer work until the ingredients turn light and fluffy, then immediately turn it off. Scoop the butter/sugar/egg mixture into the bowl with the dry ingredients. Stir by hand until combined. I literally have to use my hands after stirring with a wooden spoon for a while just to finished combining everything. Finally, stir in the chocolate chips. Create 1/4 cup sized balls of dough. Add some additional little pieces of dough to the tops of each dough ball to make them look not-so-smooth. Bake for 16-20 minutes or until the bottoms are golden brown and the stops are starting to turn gold. The cook time really depends on your oven temp. Do not over bake! A little undercooked is better than overcooked! Let cool, and enjoy!

 

Much love,

MT

 

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