Have you ever wondered how restaurants and specialty gourmet shops bake those absolutely perfect, thick, chocolatey, chunky, moist chocolate chip cookies?
I can show you how… =)
Please read through the directions before you begin your journey to absolutely perfect, moist, chunky, chocolate deliciousness. =)
PLEASE READ THROUGH DIRECTIONS BEFORE STARTING
WHISK TOGETHER IN A MEDIUM BOWL, BY HAND, FOR ONE MINUTE
- ·2 cups flour
- ·1 1/4 tsp baking powder
- ·3/4 tsp. baking soda
- ·1 1/4 tsp. cornstarch ***this is important.
- ·1 tsp. salt
IN ANOTHER LARGE BOWL, MIX WITH HAND MIXER FOR THREE MINUTES AT MEDIUM SPEED, SCRAPING SIDES
- ·1/2 c. cold butter cut into tablespoon-size pieces first. *** note: i use country crock almond plant butter because it doesn’t spread as much as butter and the cookies stay moister. (see photo) the type of fat you use makes all the difference.
- ·1/2 c. brown sugar
- ·1/3 c. white sugar
ADD AND THEN BLEND FOR ONE MORE MINUTE ON MEDIUM SPEED, SCRAPING SIDES
- ·2 1/2 tsp. vanilla
- ·1 large egg
ADD FLOUR MIXTURE TO BUTTER/SUGAR MIXTURE, ONE CUP AT A TIME, UNTIL JUST UNIFORM IN COLOR
FOLD IN WITH SPATULA
- ·1 1/2 c. nestle toll house semi-sweet chocolate chunks
How to Make Perfect Bakery-Style Chocolate Chunk Cookies
- *** First, A Note About Bakery-Style Cookies***
There are three factors that make specialty bakery cookies perfect-
1. THE PERFECT RATIO OF INGREDIENTS. Check!
2. MIX OF STARCHES. Adding cornstarch to the flour of cookies that you want to be tall and chunky will give them structure. Another added bonus is that the cornstarch will produce a light and moist product. Check!
3. *MOST IMPORTANT*… FAT. Because of cost, most bakeries do not use butter. So if you bake with butter, you are unlikely to match your favorite bakery’s product. Most use a plant-based product for three reasons. First, cost. Second, melting temp. Some fats melt more quickly than others producing a flatter end result. And third, evaporation. Butter releases its moisture and it evaporates sooner than other fats producing a drier, crisper end result. If you want them thick and moist, don’t use butter.
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Form Your Cookies:
Scoop out enough dough to form a 1 1/2" ball, but don’t roll it into a ball. (This will compact the dough.) Just take your fingers and form a loose, rounded mound. No need to press down or flatten. The more irregular and bumpy, the better as long as the bottom remains fairly round. Between batches, place dough in the fridge.
- Bake for 10-12 minutes or until golden. In my oven, these bake for exactly 12 minutes. But, every oven is different. My gas oven bakes much differently than my electric oven. Shiny cookie sheets bake differently than dark, etc. So watch the first batch for correct time.
- Allow to cool on cookie sheet for 1-2 minutes. Then remove and allow to cool fully on paper toweling. When preparing the next batch, it’s best to use a cool cookie sheet so they don’t spread. I alternate. Recipe will yield approximately 18, 3" cookies.