Cheryl Silver Bakery Style Chocolate Chip Cookies

By kctchr

Ingredients

• 2 1/8 cups bleached all-purpose flour (I only use Robinhood flour, bought at Hy-Vee)
• ½ teaspoon table salt
• ½ teaspoon baking soda
• 1 ½ sticks unsalted Land ‘O Lakes butter, melted and cooled slightly
• 1 cup light brown C&H sugar
• ½ cup granulated C&H sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla
• 1/3 bag Hershey’s Dark choc-chips
• 1/3 bag Reece’s peanut butter chips
• 1/3 bag Heath Baking pieces)

Preparation

Step 1

1. Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with an electric mixer, mix melted butter and sugar until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients; mix until just combined. Hand stir in chips.

3. Shaping cookies:
Roll dough into a ball. Holding dough ball using fingertips of both hands pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed (up), join halves together at their base, again forming a single cookie (being careful not to smooth dough’s uneven surface).

4. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. 15 – 18 minutes. Cool cookies on cookie sheets (they will bake a bit more as they cool).

Triple the recipe for school to use a whole bag of chips.