Bakery style chocolate chip cookies
3 cups (380g) all-purpose flour
1 teaspoon Baking Soda
1 teaspoon Fine Sea Salt
2 sticks (227g) Unsalted Butter at cool room temp (67F)
½ cup (247g) Granulated Sugar
1 ¼ cup (247g) lightly packed Light Brown Sugar
2 teaspoons Vanilla
2 large Eggs, at room temperature
2 cups (340g) semisweet chocolate chips
➔Preheat oven to 350F. Line baking sheets with parchment
paper. In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of an electric mixer, beat the butter, granulated sugar
and brown sugar until creamy, about 2 minutes. Scrape down the
sides and bottom of the mixing bowl. Add the vanilla and eggs and
beat until combined, scraping the bowl down as needed. Gradually
beat in the flour mixture. Stir in the chocolate chips. If time
permits, wrap dough in plastic wrap and refrigerate for at least 24
hours but no more than 72 hours. This allows the dough to
“marinate” and makes the cookies thicker, chewier and more flavorful.
Let dough sit at room temperature just until it is soft enough to scoop.
Divide dough into 3-tablespoon sized balls using a large cookie scoop
and drop onto prepared baking sheets. Bake 11-13 minutes, or until
golden brown. Cool for 5 minutes before removing to wire racks to
cool completely.
Tessa Arias, handletheheat.com