These chocolate chip cookies will rock your world. Then they’ll rock your universe. They are insanely, addictingly, scrumptiously dee-lish-usss. With a capital Dee.
Soft and pillowy on the inside with an ever so slight crunch on the outside, this chocolate chip cookie recipe is far and away the best I’ve ever made. Perhaps even the best I’ve ever tasted.
These cookies right here aren’t your average run of the mill sized cookies. No, these right here are giant sized cookies, just like you get from the bakery. But these come right out of your oven, so you can enjoy them any time, even while they’re still warm and gooey, if you’re into that sort of thing. (And without anything artificial in them.)
The secret to their perfect texture is all in the way you shape them. When I first read the original recipe over on the Brown Eyed Baker I wondered if her method would really make a noticeable difference in the final outcome. The answer was yes, indeed it did. An incredible difference. So don’t skim over that part – and be prepared to be as amazed as I was the first time these cookies came out of the oven. And then again the second, third, and fourth time.
Bakery Style Chocolate Chip Cookies
makes 18 cookies
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted (let cool before adding to mixture)
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
Line two baking sheets with parchment paper and set aside.
Adjust the oven racks to the upper third and lower third of your oven. Preheat oven to 325 degrees.
Whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, mix together the butter, brown sugar, and granulated sugar in a large mixing bowl until completely combined. Add the egg, egg yolk, and vanilla then beat again until completely combined.
Add the dry ingredients to the bowl containing the wet ingredients and mix until just barely combined. Stir in the chocolate chips by hand.
Scoop out about 1/4 cup of the cookie dough and shape lightly into a ball. Then break the ball in half, turn halves so that the jagged edges are facing outward and reattach the halves to form a single ball again. (See the diagram on the original recipe for clarification on what I’m trying to say here.) Basically you are trying to create as many nooks and crannies in the surface of the dough as possible. Place onto cookie sheet.
Repeat until all cookies are formed, leaving about 2″ between each cookie on the baking sheets.
Place one baking sheet on the top rack and one on the bottom rack of your oven. Bake for 15-18 minutes or until cookies begin to turn lightly brown on the edges. Rotate the pans top to bottom halfway through the cooking time to ensure even cooking.
Remove from oven and let cool completely on the baking sheets. Note: When you remove these cookies from the oven they will still be soft to the touch, but they will be perfect once they are cool. Do not be tempted to overcook.
Use a thin metal spatula to loosen and remove the cookies once they are cool.
Recipe from the Brown Eyed Baker, originally from Baking Illustrated. (I didn’t change a thing, these cookies were already perfect.)