Bakery Style Chocolate Chip Cookies
Soft, Chewy Cookies with a slight crispy edge.
Ingredients
- 2 1/4 Cups All Purpose Flour (285g)
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 Tbsp Cornstarch
- Pinch Salt
- 1 Cup Brown Sugar (200g)
- 3 Tbsp Sugar (37g)
- 1 tsp Molasses
- 1 Large Egg
- 1 Large Egg Yolk
- 1 Cup Salted butter (225g)
- 1 Tbsp Vanilla Extract
- 1 Cup Chocolate Chips
- 1/2 Cup Chocolate Chips (for topping)
Instructions
- Line two baking sheets with parchment paper and spray with non-stick oil. Set aside.
- In a large mixing bowl, cream together butter and sugars on medium speeds until light and creamy, about 4 minutes.
- Add in eggs, molasses, and vanilla extract and beat on medium speed for 3 to 4 minutes.
- In a separate bowl, combine flour, cornstarch, baking powder, baking soda, salt.
- Add the dry ingredients to your wet ingredients and mix on medium speed until just incorporated. Scrape sides of bowl. Do not overmix. Some flour streaks is ok.
- With a spatula, fold in your chocolate chips until there is no more flour streaks.
- Weight out 66g and form into a ball. Place dough balls onto cookie sheets, 2 to 3 inches apart from each other.
- Push a few more chocolate chips onto the tops of each dough ball.
- Freeze your sheets of dough in the freezer for at least two hours or overnight.
- Preheat the oven to 375F and straight from the freezer, bake your cookies for 6 minutes, lower temperature to 350F and bake for an additional 6 to 8 minutes or until edges are golden brown.
- Allow cookies to fully cool and set before attempting to handle them.
I usually place the bowl with the dough in the fridge for an hour so that it is easier to work with.
If using both racks in oven, half way through, rotate your cookies from bottom shelf to top and vice versa.
Use a metal cooke spatula to initially take off of parchment paper.