Monday, January 26, 2015

BAKERY STYLE CHOCOLATE CHIP COOKIES

Another Cookie but not just a cookie but a Chocolate Chip Cookie.........Found on Pinterest by lovely little kitchen -soft-bakery-style-chocolate-chip-cookies made by Julie.  Adding cornstarch to the dough makes these little gems what they are.  Soft, and sweet.   Go over and visit Julie she has a lot of recipes.   







SUPER SOFT BAKERY STYLE CHOCOLATE CHIP COOKIES
Serves: 24 large cookies
Ingredients:
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups semisweet chocolate chips  (little over 1 bag of mini chips)
Learn Basic Steps for Safe Cooking
Directions:
  1. In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
  2. Add eggs one at a time and mix.
  3. Add vanilla and mix.
  4. In a separate bowl, mix together flour, baking soda, cornstarch and salt.
  5. Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
  6. Mix in the chocolate chips.
  7. Scoop the dough into 24 balls using an ice cream scoop onto an extra baking sheet. Cover and chill the dough balls for at least an hour.
  8. Preheat oven to 350 degrees.
  9. Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft. Transfer the cookies to a cooling rack.
Notes:
*Chilling the dough before baking helps to prevent the cookies from spreading too much as they bake.
** I like to scoop my cookie dough into balls before chilling, because it is so much easier to scoop dough that is soft. I just scoop them onto an extra baking sheet, and then transfer them to a different one six at a time when it is time to bake.



I made my cookies a little smaller and the dough was not put in the refrig.  

6 comments:

  1. I'm back, and I've missed reading your blog! And, now, I'm off to try these cookies!

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    1. hi yummy glad you are back you were missed. I am sure you will enjoy these cookies soft in the middle and a crunch on the edges. Happy baking andi

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  2. Those make me hungry! Do the cookies rest at all on the baking sheet after baking? Are your cookies 1/4 cup size cookies? Thanks for this recipe!

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  3. Hi Lisa. Thank you for the visit. I made these awhile ago, I got more than 24 cookies I use a cookies scoop that holds about 2 Tbsp and then I rolled in balls and used parchment paper And baked. I didn't place the dough in the refrigerator. Adjust the baking time. After baking I usually tap the baking sheet on the bread board and that will crack the tops then I remove them to the cooling rack. If the are starting to fall apart when transferring then let them rest for a bit. This will be my new cc recipe. Another little trick I saw is to roll the cookie then split th ball in half and rotate the dough so the torn edges are what you see then kinda stick them together. then bake. Gives the bakery style. Thanks Andi.

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  4. I scoop the dough while is soft too :) These cookiea look very delicious.

    Carpet cleaners Barnes

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  5. Thanks Heather for the visit. Lovely Little Kitchen said she chilled the dough but I recently made these and the dough was firm and ready to be baked. Maybe different if these were being made during humid and a hot kitchen. Guess I will have to make these this summer!

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