Bakery Style Chewy Chocolate Chip Cookies

Ingredients

  • 2 cups all-purpose flour (280 gms)
  • 2 tablespoons all-purpose flour (20 gms)
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 3⁄4 cup unsalted butter, melted and cooled until warm (170 gms)
  • 1 cup brown sugar (packed, light or dark, 236 gms)
  • 1⁄2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk, from a large egg
  • 2 teaspoons vanilla extract
  • 1 1⁄2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
  • 1 cup walnuts (114 gms, chopped) (optional)

Instructions

1 _ A couple of tips from helpful reviewers.

2 _ The dough is meant to be on the dry side so it can be rolled, not dropped.

3 _ If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).

4 _ Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.

5 _ Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.

6 _ Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.

7 _ Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.

8 _ Place oven racks in the upper and lower 1/3's of the oven.

9 _ Preheat oven to 325°F.

10 _ Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.


11 _ Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.

12 _ Mix until incorporated.

13 _ Add dry ingredients and mix until just combined.

14 _ Stir in chips and optional nuts.

15 _ Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.

16 _ EVENLY space 9 on each cookie sheet.

17 _ Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.

18 _ Cool on sheets to maintain chewy texture.

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