Feb 17 2009
One of two of My Favorite Chocolate Chip Cookie Recipes
The key to these cookies is melting the butter and cooking them at a low temperature. They come out just like the giant cookies you buy at a bakery or store. I have made them smaller, and used different types of chips. I also would recommend using waxed or parchment paper on the baking sheet, it makes it easier to get the cookies off.
Chewy Bakery Style Cookies
Ingredients
2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk, from a large egg
1 Tablespoon vanilla extract
2 cups chocolate chips (semi-sweet, milk chocolate or any combination)
1 cup of chopped walnuts (optional)
Directions
1 Place oven racks in the upper and lower 1/3’s of the oven. (didn’t do)
2 Pre-heat oven to 325°F.
3 Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
4 Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
5 Mix until incorporated.
6 Add dry ingredients and mix until just combined.
7 Stir in chips and optional nuts.
8 Use 1/4 cup measuring cup (18 cookies) I have made smaller - need to watch time
9 EVENLY space 9 on each cookie sheet.
10 Bake for 15-18 minutes, rotating front to back and top to bottom after 8 minutes. Mine cookies in about 12 min
11 Cool on sheets to maintain chewy texture.
