Recipe: Tantalizing Bakery size Chocolate chip cookies

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!

Using milk chocolate chips vs. semi-sweet chocolate chips is a matter of personal preference. Either will work in this recipe, or you can use a combination of How can I make my cookies taller? Bakery Style Chocolate Chip Cookies are all the rage. You can create Bakery size Chocolate chip cookies using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Bakery size Chocolate chip cookies

1. It's 4 1/4 cups of all-purpose flour.
2. You need 1 teaspoon of baking powder.
3. Prepare 1 teaspoon of baking soda.
4. Prepare 1 teaspoon of salt.
5. Prepare 1 1/2 cups of Butter, softened.
6. Prepare 1 1/4 cups of sugar.
7. You need 1 1/4 cups of firmly packed brown sugar.
8. It's 2 of Eggs.
9. It's 1 tablespoon of vanilla.
10. Prepare 1 (12 ounce) of package (2 cups) real semi-sweet chocolate chunks or chocolate chips/or mini chips.

These giant, soft, thick, warm cookies are easy to make. These chocolate chip cookies will look a little doughy when you remove them from the oven, and thats Thanks for all the tips as well. I'm still trying to figure out how to have the same sizes and height on all. This cookie is full of rich chocolate and studded with semisweet chocolate chips for all of the chocoholics out there.

Bakery size Chocolate chip cookies guidance

1. Heat oven to 375°F.
2. Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
3. 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..
4. Knead dough and cut by 1/4 cup size, 2 inches apart, onto ungreased cookie sheets.
5. Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack.

The fascinating thing about Levain Bakery cookies is their ability to be thick without being cakey. If you read my other Levain Bakery copycat cookie post. Try this wildly-popular chocolate chip cookie recipe for yourself. This is the perfect chocolate chip cookie!! Crispy on the outside and chewy on the inside!!