Ingredients
-
2
-
2
-
1/2
-
1/2
-
3/4
-
1
-
1/2
-
1
-
1
-
2
-
-
-
-
-
Directions
Bakery Style Chewy Chocolate Chip Cookies,I know… Not ANOTHER chocolate chip cookie recipe… BUT, you’ll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.,How can I print this recipe.,This is also an extremely easy recipe.
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Steps
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1
Done
|
A Couple of Tips from Helpful Reviewers. |
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2
Done
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the Dough Is Meant to Be on the Dry Side So It Can Be Rolled, not Dropped. |
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3
Done
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If You're not Getting a Good Flavor, Try Using a Higher Quality Vanilla and/or Chocolate Chips. (penzey's Madagascar Vanilla, Ghirardelli Chips, Fresh/Real Butter). |
|
4
Done
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Check Your Oven Temperature, Cooking Time and Temperature Is Critical. If the Cookies Are not Chewy They Are Probably Overcooked. |
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5
Done
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Bread Flour Will Make the Cookies Even More Chewy, Biscuit Flour Will Make Them Less Chewy. |
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6
Done
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Do not Let Your Dough Get Warm, I Like to Scoop It on to Pans and Refrigerate Before I Pop Them in the Oven. |
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7
Done
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Pan Color Is Very Important, If They Are Too Dark You May Experience Some Crisp Edges, Try Using Some Parchment and Lowering the Cooking Temperature a Bit. |
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8
Done
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Place Oven Racks in the Upper and Lower 1/3's of the Oven. |
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9
Done
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Preheat Oven to 325f. |
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10
Done
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Cover 2 Large Cookie Sheets With Parchment Paper Mix Flour, Baking Powder & Salt in a Bowl or Bag and Set Aside. |
