Bakery size Chocolate chip cookies. Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. I loved the chocolate chip cookies that we made at the bakery. They are so soft, chewy and DELICIOUS! You are going to love them. Bakery Style Chocolate Chip Cookies are all the rage.
These giant, soft, thick, warm cookies are easy to make.
Why is the Levain Chocolate Chip Cookie so popular?
They are delicious- See all of When making other chocolate chip cookies, I usually add my chocolate chips and nuts with the.
You can have Bakery size Chocolate chip cookies using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Bakery size Chocolate chip cookies
- You need 4 1/4 cups of all-purpose flour.
- It's 1 teaspoon of baking powder.
- It's 1 teaspoon of baking soda.
- You need 1 teaspoon of salt.
- Prepare 1 1/2 cups of Butter, softened.
- Prepare 1 1/4 cups of sugar.
- Prepare 1 1/4 cups of firmly packed brown sugar.
- It's 2 of Eggs.
- You need 1 tablespoon of vanilla.
- You need 1 (12 ounce) of package (2 cups) real semi-sweet chocolate chunks or chocolate chips/or mini chips.
Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. These chocolate chip cookies will look a little doughy when you remove them from the oven, and thats good. They will set up as they sit on the cookie sheet for a few minutes. These cookies are nice and golden on the outside and soft and gooey on the inside.
Bakery size Chocolate chip cookies instructions
- Heat oven to 375°F.
- Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
- Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks..
- Knead dough and cut by 1/4 cup size, 2 inches apart, onto ungreased cookie sheets.
- Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack.
Which means these Texas sized cookies that remain soft and gooey in the center even when baked are my favorite thing The best I can describe would be close to Levain Bakery. This is the best bakery-style chocolate chip cookie recipe EVER! The cookies are perfectly thick, with a crisp outer edge and a soft chewy center. Sprinkle the tops with a little sea salt. These thick and chewy Levain Bakery Chocolate Chip Cookies are what my sugar-coated dreams are made of.