Bakery Style Chocolate Chip Cookies Recipe

Large, bakery-style chocolate chunk cookies with thin, crispy edges and chewy centers. Every bite has chocolate chunks and a secret ingredient that makes them extra tasty. 

– 150 g butter european unsalted and softened – 210 g brown sugar 1 cup – 113 g granulated sugar ½ cup – ¾ teaspoon fine sea salt – 2 teaspoons pure vanilla extract – ½ tsp baking powder – ½ teaspoon baking soda – 1 large egg and 1 yolk – 250 g bread flour – 2 tablespoons non-fat dry milk powder – 300 g chocolate chips mix of mini and feve

INGREDIENTS

━━━━━━━━━━  

INSTRUCTION

Cream butter, sugars, salt, and vanilla in a stand mixer bowl with the paddle attachment. Add baking soda and powder. Keep beating for 5 minutes,  

Yellow Wavy Line

STEP  1 .

scraping down. A well-creamed mix is a few shades lighter than when you started. Scratching occasionally, beat the egg and yolk for 3 more minutes.  

Yellow Wavy Line

STEP 2.

Mix flour and milk powder just until combined. Mix in chocolate chunks. Place the dough in an airtight container in the fridge overnight or for 48 hours. 

Yellow Wavy Line

STEP 3.

For soft, easy-to-portion dough, remove it from the fridge a few hours before baking.  

Yellow Wavy Line

STEP 4.

Heat the oven to 350 F. Line two greased cookie sheets with parchment paper and scoop out 3 tablespoons of dough per large cookie. 

Yellow Wavy Line

STEP 5.

Only do 6 per pan because they spread. Bake for 13-15 minutes until golden on the edges and dry in the center. 

Yellow Wavy Line

STEP 6.

They will ‘fall’ and make pretty wrinkles when they come out. Airtight container storage.  

Yellow Wavy Line

STEP 7.

See Also

Chocolate Rainbow Cake “Moonbow Cake” Recipe