Ingredients
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2
-
2
-
1/2
-
1/2
-
3/4
-
1
-
1/2
-
1
-
1
-
2
-
1 1/2
-
1
-
-
-
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
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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). |
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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. |
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11
Done
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Mix Butter and Sugars With With a Mixer Until Blended and Smooth, Add Egg, Yolk & Vanilla. |
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12
Done
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Mix Until Incorporated. |
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13
Done
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Add Dry Ingredients and Mix Until Just Combined. |
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14
Done
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Stir in Chips and Optional Nuts. |
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15
Done
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Divide Into 18 Equal Balls, a 2" Cookie Scoop Works Just About Perfectly, About 60 Gms Each. |
