Bakery Style Chocolate Chip Cookies
Appetizers

Bakery Style Chocolate Chip Cookies

Let the record show I hate baking cookies.

I don’t really know why. Maybe it’s because it’s finicky. Chill the dough? Do I have to? (truth be told I never do). Roll out, drop by the spoonful, cut, shape, roll into a ball, roll in cinnamon sugar. Seriously, leave me alone!

But I often crave cookies. Big manly cookies. Cookies the size of my face.

And it just so happens this recipe produces some of the manliest cookies around…..but in a good way. They’re like big sexy man cookies.

…….

This took a weird turn.

I had to leave my Mama’s famous chocolate chip cookie recipe behind to make this one. I wasn’t looking for anything serious. I wanted a cookie fling. Well actually truth be told I wanted a bakery style cookie. You know the kind. Chewy and soft all at once. Gooey centre. This recipe promised that, and well who couldn’t resist that?

I fooled around and fell in looooove!

Yes, Elvin Bishop I fell in love.

(That’s a song incase you didn’t get the reference).

I, of course, had to put my lazy girl spin on the recipe, and I’m quite happy with the results. I hope you will be too.

Bakery Style Chocolate Chip Cookies

You Will Need: 

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter – at room temperature

1 cup packed brown sugar

1/2 cup sugar (I always use organic cane sugar. Use what you like)

1 tablespoon vanilla extract

1 egg – room temperature

1 egg yolk – room temperature

2 cups semi-sweet chocolate chips (or whatever you’d prefer)

Directions

Preheat the oven to 325°F.

Stir together the flour, baking soda, and salt. Set aside.

In a medium bowl, cream together the butter, brown sugar and white sugar until well blended. I used a hand mixer for this step to really beat the 2 together.

Beat in vanilla, egg, and egg yolk until light and creamy.

Mix in the shifted ingredients until just blended (be sure not to over blend!). Stir in the chocolate chips by hand.

Drop cookie dough 1/4 cup at a time onto a cookie sheet (don’t grease the sheet. Parchment paper may be used. Again I’m just too lazy for that!)

Cookies should be well spaced.

Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for the chewiest cookie.

Notes:

The cookies will continue to bake a little on the cookie sheet so pull them from the oven when they’re still a little gooey looking. This will ensure a perfectly baked cookie.

Cooling on the baking sheet gives you the chewiest cookie because of the humidity on the bottoms as they cool. If you want a crunchier cookie, cool on wire racks.

Now go get yo some. We all need manly cookies in our lives. Especially when they’re bakery style without ever having to leave the house. Or heck, put on pants.

This took another weird turn, didn’t it?

And amen.

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