Bakery Style Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 2 cups Chocolate chips
  • 1/2 cup Granulated sugar
  • 1 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

Found on stuckonsweet.com

Description

Ingredients

• 2¼ cups all-purpose flour (add an additional ¼ - ½ cup for a fluffier cookie)
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ 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)

Directions

• Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
• 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 (can use hand held too), 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.
• 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 - 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.
• Drop heaping spoonfuls of batter onto the baking sheet. Mine were about 3-4 tablespoons each.
• Bake for 9-12 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.