Bakery Style Chocolate Chip Cookies
Who doesn’t love giant bakery style chocolate chip cookies? Walking outside of a busy bakery, the sweet smell wafting out the door luring you in…heaven. And then the gooey chocolate melting in your fingers as you finally take a bite? Does it get any better than that?
These cookies were inspired by a trip to New York City, although not really a recipe from any one of the many bakeries I sampled in particular. I found some unusual cookie making techniques and recipes online, and decided to try my hand at a few of them. The recipe I am about to share with you is a conglomeration of a few, which resulted in a very cakey cookie that was full of flavor and a nice consistancy.
My personal favorite chocolate chip cookie is rich and gooey. But everyone out there has their own opinion on the best. This cookie is very good – not the hard cookie many people enjoy that soaks up lots of milk, nor is it MY favorite in that it isn’t underbaked and gooey. (But I did underbake some, and yessss. Do it.) It has a very nice texture, is full of chocolately goodness, and the ease of the preparation makes them a great go-to cookie recipe.
Give them a try and let me know what you think!
Bakery Style Chocolate Chip Cookies
4 Tablespoons Unsalted Butter, frozen- 4 tablepoons Salted Butter, frozen
- 2 1/2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon sea salt
- 1 cup Light Brown Sugar
- 1/3 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 6 ounces semi-sweet chocolate chips
- 6 ounces milk chocolate chips
- 1/2 cup chopped walnuts
Directions:
- In large mixing bowl add flour, baking powder, baking soda and salt, cut in cold butter with a pastry cutter until the mixture has small bits as well as some pieces around the size of peas. Add the sugars and stir well. Add in the vanilla and eggs and mix until dough forms, then mix in the chocolate chips and walnuts.
- Place the dough in the refrigerator for at least one hour.
- Preheat oven to 400 degrees.
- Pull out half of the dough from the refrigerator and shape into 8 large balls. Do not flatten. Make sure to leave plenty of room between them on the cookie sheet. Bake for 8 minutes, then turn the pan around and bake an additional 7 minutes, or until lightly browned. Allow to cool on pan for 10 minutes. Repeat with remaining dough.
