Bakery Style Chocolate Chip Cookies

There are literally hundreds of recipes for chocolate chip cookies out there. Everyone has a favorite, and everyone has different qualities that they look for in a cookie. For me, chocolate chip cookies should be crispy on the outside, chewy and gooey in the center. This recipe fits the bill when it comes to what I want in a chocolate chip cookie. I call these 'bakery style' chocolate chip cookies because they're a little bigger than the typical cookies that I make. They're completely shareable, like a bakery cookie should be.

I scoop these out with a 1/4 cup ice-cream scoop (pictured below). I also have a smaller scoop, about 2-3 tablespoons, I use for regular sized cookies. You can purchase these at your local 'big blue W' store, or here for the 1/4 cup size scoop and here for the smaller scoop.


This recipe calls specifically for bread flour. Don't worry, it's not just for making bread. All it means is that the flour has a higher protein content compared to regular all purpose flour. I find that it adds a sort of chewiness to cookies that all purpose flour does not. There are at least three brands of bread flour out there, feel free look around and choose the one to your liking. It's also important that you cream the butter, sugars, and egg for the specified amount of time. This creaming process is crucial to forming the dough. I cannot say how the cookies will turn out if these steps are skipped. Also, it's important that the dough chills in the fridge/freezer. This allows the butter in the dough to firm up again before baking, otherwise you will end up with puddles of baked cookie dough. This recipe is a little more work, but the end result is (in my opinion) a better tastier cookie.

Bakery Style Chocolate Chip Cookies
makes 10-12 large cookies
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Ingredients: 

• 10 tablespoons unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 egg, room temperature
• 1 1/4 cups bread flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 cups chocolate chips, of your choice (I use semi-sweet)

Directions:

• In a bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
• In a standing mixer with the paddle attachment, cream the butter, sugars, and vanilla extract on medium speed for 2 minutes. Scrape down the sides of the bowl. 
• Add the egg, and on low speed mix until the egg is incorporated, then turn the speed up to medium and mix for 5 minutes. Scrape down the sides of the bowl.
• With the mixer on low, add the dry ingredients and mix just until absorbed. Paddle in the chocolate chips until combined. *It should not take more than 30 seconds to add the flour and chocolate chips. Remove the bowl from the mixer, and with a spatula, scrape down around the sides of the bowl to combine any remnants of flour. Cover bowl with plastic wrap.
• Chill the dough in the fridge for at least 2 hours, or 1 hour in the freezer if you're in a hurry. 
• When ready to bake, preheat the oven to 350F. 
• Scoop cookie dough with a 1/4 cup ice-cream scoop or measuring cup. Place 6 cookies on a half sheet pan and bake for 14-16 minutes. Start checking around 14 minutes. The edges should be golden brown and the center should be cooked through. Remove pan from oven and let cookies cool on pan for 2-3 minutes, then move them to a cooling rack. They may be a little soft, but will crisp up as the cool.