2 1/4 cups all purpose flour (add an additional 1/4 - 1/2 cup for a fluffier cookie)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
2 teaspoon pure vanilla extract
2 large eggs, room temperature
2 cups chocolate chips (I used semi sweet)
1. Preheat oven to 375 degrees and line a baking sheet with
parchment paper or a baking mat.
2. In a medium bowl, mix dry ingredients, flour, baking soda,
baking powder, and salt. Set aside.
In a stand alone mixer fitted with a paddle attachment cream
together butter and granulated sugar and brown sugar. Add vanilla
and eggs one at a time and mix, scraping down sides of bowl as
necessary. Mixture may look lumpy.
3. With the mixer on low speed, slowly add the bowl of dry
ingredients and mix just until dough comes together, it may be a
little crumbly which is totally fine! You do not want to over mix the
dough, otherwise the cookies can flatten when baked.
Lastly, mix in chocolate chips. Place dough in refrigerator for 30
minutes to 1 hour to firm up. Dough will be pretty firm already, but
I find that cooled dough bakes better. If the dough is too warm or
sticky, the cookies may flatten out.
4. Drop heaping spoonfuls of batter onto the baking sheet. Mine
were about 4 tablespoons each.
Bake for 9 to 12 minutes (baking time will depend on oven) until
edges are golden. Let cool on baking sheet for a few minutes than
transfer to cooling rack.
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