Better Than the Bakery Chocolate Chip Cookies

Better Than the Bakery Chocolate Chip Cookies

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  • Prep Time


  • Total Time


  • Servings



  • c. all-purpose flour

  • ¼

    c. pastry flour

  • 1

    tsp. baking soda

  • 1

    tsp. salt

  • 1

    c. (2 sticks) butter, softened

  • ½

    c. white sugar

  • ¾

    c. packed dark brown sugar

  • 1

    tsp. vanilla bean paste (or vanilla extract)

  • 2

    large eggs

  • one

    10oz. block dark chocolate, half finely chopped and half coarsely chopped


Preheat oven to 350. Line 2 baking sheets with non-stick silicone baking mats or nonstick spray. Cream together butter and sugars in the bowl of an electric mixer on medium until light and fluffy. Scrape down the sides of the bowl with a spatula. Beat in the eggs and vanilla. Gradually add the dry ingredients to the creamed mixture and continue to mix until the batter is smooth. Turn off mixer and fold in chocolate with a wooden spoon or spatula. To form cookies, scoop out enough dough to roll into a ball the size of a golfball. Place on the prepared pans about 3 inches apart. Bake until the cookies are light brown, or 12 minutes for chewy cookies or 15 minutes for crispy cookies. Allow the cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.


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