Bakery-Style Thick Chocolate Chip Cookies

September 28, 2018

Hello foodies,

 

Cookies, especially chocolate chip cookies, come in all forms and shapes. Some are soft, some are chewy, others are crispy, and some have nuts. No  matter what way you like cookies, don't be afraid to bake different varieties of cookies and taste test 'em all. Use different nuts and different varieties of chocolate as well! 

 

This recipe creates a thick style chocolate chip cookie. How can does this recipe create a super thick cookie? Easy: use cold butter (yup, do NOT soften your butter), use an extra large cookie scoop, and freeze your cookie dough before baking. Cold fat doesn't make the cookie spread as far, freezing the dough ensures the dry ingredients are 100% absorb by the liquid ingredient, and an extra large scoop makes extra large cookies. 

Extra big cookies means you can easily share it with a fellow cookie lover! Want nuts? Simply add 1 cup chopped nuts to the recipe.

 

 

 

Bakery-style Thick Chocolate Chip Cookies

Yields: 8 big cookies (or 16 medium size cookies)

Oven: 350 degrees F

Time: 20 minutes

 

Equipment needed: Standing kitchen aid mixer, mixing bowl, measuring cups/spoons, parchment lined cookie sheet, cookie scoop (or ice-cream scoop works as well), spatula 

 

Ingredients needed: 

1 cup (2 stick) cold unsalted butter, cubed

1 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla

3 cups all purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine sea salt 

2 cups chocolate chips (1 cup finely chopped and 1 cup whole chocolate chips)

1 cup chopped nuts (your choice and optional)

 

Directions:

  • In a standing kitchen aid mixer, with paddle attachment, cream:

    • ​1 cup cold unsalted butter

    • 1 cup white sugar

    • 1 cup brown sugar 

    • Cream until light and fluffy, about 10 minutes on medium speed. Scrape down sides and paddle attachment. 

  • Mix together in a small bowl:

    • ​2 eggs

    • 1 teaspoon vanilla

    • Put the mixer on low speed, and slowly add the eggs-vanilla to the butter and sugars

  • Sift together in a medium size bowl:

    • ​3 cups all purpose flour

    • 1 teaspoon baking powder

    • 1/2 teaspoon baking soda 

    • 1 teaspoon fine sea salt

    • 2 cups chocolate chips.

    • Stop mixer. Add dry ingredients. Mix on low speed until just combined, 1-2 minutes

  • Scoop cookie dough onto freezer-safe trays (plastic-wrap cutting boards, plates, or extra cookie sheets work well)

  • "Squish" the cookie dough into a small disk, about 2 inches in diameter. 

  • Freeze for at least 1 hr, overnight is best.

  • Bake at 350 degrees, for 20 minutes, rotating half way. 

  • Cool, bake, and enjoy with a fellow cookie monster

Happy baking,

Kimm

kimm@sweetnessinseattleblog.com 

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