Bakery Style Chocolate Chip Cookies
The kind of cookies that rarely make it long enough to cool.
Best enjoyed warm, preferably with a glass of milk. ♡
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Preparation: 10 minutes
Baking: 8–10 minutes per batch
Makes: Approximately 36 cookies
Chilling: Not required
A Little Note Before Baking
The loveliest Chocolate chip Cookies are all about balance!
A delicate golden edge, a soft center and just enough chocolate for every bite!
I browned my butter rather than just melting, and resist the temptation to leave the cookies in the oven too long!
You may use a mixture of chocolate chips and roughly chopped chocolate for different textures throughout each cookie.
Recipe
Bakery Style Chocolate Chip Cookies
Golden edges, soft buttery centers and generous pockets of melted chocolate. A timeless little treat, best enjoyed warm with a glass of cold milk or a cup of afternoon tea.
Ingredients
1 cup of salted butter, softened
1 cup of granulated sugar
1 cup of light brown sugar, packed firmly
2 large eggs
2 tsp pure vanilla extract
3 cups of plain flour
1 tsp of bicarbonate of soda
½ tsp of baking powder
1 tsp of fine sea salt
2 cups of chocolate chips or roughly chopped chocolate
Method
01. Prepare the oven
Preheat your oven to 190°C / 375°F and line several baking trays with parchment paper.
02. Cream the butter and sugars
In a large mixing bowl, beat the browned butter with both sugars until creamy and evenly combined.
Add the eggs and vanilla extract, then continue beating for about a minute until the mixture looks light and smooth.
03. Combine the dry ingredients
In the same bowl gradually bring together the bicarbonate of soda, baking powder, sea salt and flour in order.
04. Bring the dough together
Incorporate and gently stir the dry ingredients into the mixture, until a soft dough forms.
Add the chocolate chips and fold your cookies until they are evenly distributed. The dough should be soft enough to scoop but firm enough to hold its shape.
05. Shape the cookies
Using a cookie scoop or tablespoon, portion the dough into balls of approximately two tablespoons each.
Arrange them across your prepared baking trays, leavingpace between each one to allow for spreading.
06. Bake until golden
Place the cookies in the preheated oven and bake for approximately 8–10 minutes.
Look for lightly golden edges and centres that are just beginning to set. They may appear slightly soft when first removed, but will continue to firm up as they cool.
07. Allow to rest
Leave the cookies on their baking trays for five minutes before transferring them to a wire rack.
Enjoy whilst slightly warm, when the chocolate is soft and the centers are beautifully tender.
Keeping Them Fresh
Once completely cooled, store the cookies in an airtight container at room temperature for up to five days.
You can also freeze portions of unbaked cookie dough for up to two months, ready for those afternoons when nothing sounds quite as lovely as freshly baked cookies.
