Bakery Style Chewy Chocolate Chip Cookies

By á-7198

Ingredients

• Servings: 18
• 2 cups all-purpose flour (280 gms)
• 2 tablespoons all-purpose flour (20 gms)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, melted and cooled until warm (170 gms)
• 1 cup brown sugar (packed, light or dark, 236 gms)
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk, from a large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
• 1 cup walnuts (114 gms, chopped) (optional)

Details

Adapted from google.com

Preparation

Step 1

Directions:


The dough is meant to be on the dry side so it can be rolled, not dropped. Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.


Preheat oven to 325°F. Cover 2 large cookie sheets with parchment paper. Mix butter and sugars with a mixer until blended and smooth,add egg, yolk & vanilla. Mix dry ingredients into butter mixture. Mix until incorporated. Stir in chips and optional nuts. Divide into 18 equal balls, a 2" cookie scoop works just about perfectly each. EVENLY space 9 on each cookie sheet. Bake for 12-18 minutes, rotating front to back after 8 minutes. Cool on sheets to maintain chewy texture.