I didn’t plan to blog about these chocolate chip cookies because, well, I wasn’t expecting much. I didn’t even bother to take decent photos… but here we are!
These cookies are lovely – they have a caramely, almost butterscotchy flavor, crisp edges, and tender center. They were a total hit at work, and took under half an hour to make. Five stars!
Bakery Style Chocolate Chip Cookies
Print recipe | Website | Handle the Heat |
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 sticks Butter (16 Tbsp, 8oz)
- 1/2 cups Granulated sugar
- 1 1/4 cups Light brown sugar (packed)
- 1 tablespoon Vanilla extract
- 2 eggs (large)
- 2 cups semisweet chocolate chips
Directions
| Preheat oven to 350. Line baking sheets with silpat or parchment paper. | |
| In medium bowl combine dry ingredients. | |
| In the bowl of an electric mixer, cream together butter, granulated sugar, and brown sugar. Add vanilla and eggs and beat until just combined. Gradually add flour mixture. Stir in chocolate chips with a wooden spoon. | |
| Time permitting, refrigerate dough for 24 hours. | |
| Using a cookie scoop, divide dough, and drop 2" apart onto prepared baking sheets. | |
| Bake 11-13 minutes or until golden. Cool on the pan for 5 minutes, then move to wire racks to cool completely. |
