How To make Commercial Style Chocolate Chip Cookies
1 c Unsalted butter*
1 c Light brown sugar; firmly
-packed 1 c White sugar
1 tb Vanilla extract
1 Egg
2 1/2 c All-purpose flour
1 ts Baking soda
3/8 ts Salt
2 1/2 c Chocolate chips
Recipe by: The Washington Post 10/30/96 Line two baking sheets with parchment paper. Preheat oven to 350 degrees. Cream the butter with both sugars until well blended. Stir in the vanilla and egg. Fold in the flour, baking soda and salt, then, lastly, fold in the chocolate chips. Form into rounds the size of golf balls, place 3 inches apart on the baking sheets and press down slightly. Bake until just light brown around the edges, about 14 to 16 minutes. Do not overbake these cookies -- they may seem a little underdone but will crisp as they cool. Cool on racks. (Makes about 2 1/2 dozen). * NOTE: For a lighter, even more commercial-style texture, substitute 1/4 cup golden Crisco for 1/4 cup of the butter. Recipe from Marcy Goldman, a professional baker and food writer based in Montreal. -----
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How To Make the BEST Bakery Style Chocolate Chip Cookies • Full Recipe
Here's how to make these ultra-thick homemade Bakery Style Chocolate Chip Cookies featuring golden brown edges with ooey-gooey centers — it's the perfect easy everyday chocolate chip cookie recipe that can be made in under 30 minutes.
Visit for a printable version of the recipe.
???? INGREDIENTS ????
3 cups (380 grams) of all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks (227 grams) of unsalted butter, at cool room temperature (67°F)
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) lightly packed light brown sugar
2 teaspoons vanilla
2 large eggs, at room temperature
2 cups (340 grams) of semisweet chocolate chips
???? DIRECTIONS ????
1️⃣ Preheat oven to 350ºF and line baking sheets with parchment paper.
2️⃣ In a medium bowl, combine the flour, baking soda, and salt.
3️⃣ Separately beat the butter, granulated sugar, and brown sugar until creamy with an electric mixer for about 2 minutes. Then add the vanilla and eggs.
4️⃣ Gradually beat in the flour mixture.
5️⃣ Stir in the chocolate chips.
6️⃣ Divide the dough into 3-tablespoon-sized balls and drop them onto prepared baking sheets.
7️⃣ Bake for 12-15 minutes or until golden brown.
8️⃣ Cool for 5 minutes before removing to wire racks to cool completely.
BONUS TIP: If time permits, wrap the dough in plastic wrap and refrigerate for at least 24 hours (but no more than 72 hours). This allows the dough to “marinate” to make the cookies thicker, chewier, and more flavorful! After marinating, let the dough sit at room temperature just until it is soft enough to scoop.
???????? TESSA'S FAVORITE TOOLS FOR THIS RECIPE ????????
This recipe uses a large 3.5 Cookie Scoop
If you'd like to make smaller cookies, use a 1 1/2 tablespoon medium Cookie Scoop and bake for about 10 to 12 minutes instead.
Natural Aluminum Baker's Half Sheet
12x16 Non--Stick Parchment Paper
____________________________________
Are you ready to make cookies that rival your favorite bakery? ???? The Ultimate Cookie Handbook shares the sweet SCIENCE of cookie baking in a fun, visual way, allowing you to create & customize your own recipes. Don’t be surprised if your creations start being requested by EVERYONE at every event.
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____________________________________
0:00 - Intro
0:19 - Recipe Overview: Bakery Style Chocolate Chip Cookies
0:57 - Cream the butter & sugar
1:36 - Pitfalls to avoid when beating butter & sugar
2:02 - Add the liquids
2:16 - Add dry ingredients
2:38 - Add the chocolate chips
2:48 - Marinating the dough: Tips for intensifying the cookie flavour
3:28 - Create bakery-style cookies with a cookie scoop
3:58 - Parchment paper versus silicon baking mats
4:19 - Tips to prevent flat cookies
4:35 - Bake
4:42 - The Results (with time-lapse video)!
5:06 - Outro
I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science — not to mention tons of mouthwatering recipes.
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BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
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MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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Chocolate Chip Cookies (ft. Lynja)
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