Bakery Style Double Chocolate Chip Cookies Recipes

BAKERY STYLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, and salt.
• In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
• If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
• Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
• Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
• Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

BAKERY STYLE DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl whisk together the flour, cocoa powder, baking soda & salt.
• In a separate bowl beat together the butter, melted chocolate, brown sugar & white sugar. Once combined, beat in the egg & vanilla extract.
• Turn off the mixer and stir in about 1/2 of the flour mixture, the beat in the second half with your electric mixer.
• Turn off the mixer and fold in the chocolate chips.
• Form the dough into balls about 1/4 cup of batter each.* I got 9 total. Place on a plate, cover with clingfilm and chill for at least 2 hours.
• Once ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 3 inches apart on the sheets, and bake for 12-14 minutes, or until the tops look just set.