Soft & Chewy Bakery Style Cookies

Bakery Style, Soft & Chewy Cookies


This has got to be one of the best cookies I have ever sunk my teeth into!  I’m talking perfection. 

I found this recipe online on allrecipes.com.  Their website says “If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!”  Instead of making chocolate chip cookies, sometimes I switch it up and use white chocolate chips and dried cranberries.  (If I have macadamia nuts, I throw them in too.) I can think of all kinds of other toss-in ingredients that could be used instead.  Peanut butter or white chocolate chips, M&Ms, chopped up Snickers or Reese’s Peanut Butter Cups, or what about leftover Cadbury Egg Mini Eggs? 

Of course, they’re best eaten warm with a tall glass of cold milk, but even after they have cooled, they are still soft and chewy. 

Here are a few pointers on making the perfect cookie.  I found these helpful hints on this website.

1.  Do not over-mix the dough.  Mix it just until you can no longer see white spots of flour.

2.  Chill the dough balls for 30 minutes before baking.

3.  Bake cookies on a parchment lined baking sheet.

4.  Bake until the edges are just starting to turn golden.

5.  Leave the cookies on the hot pan for an additional 2 minutes (they will continue to cook on the pan.)

6.  Remove the cookies to a wire rack for cooling.

7.  Wait about 10 minutes if you can.  They are best when eaten warm!

This is my favorite cooling rack for cookies.  With this, I can cool the entire batch!

Now for the recipe:

2 c. all-purpose flour (I added an additional 2 T. because I live in a high altitude.)

1/2 t. baking soda

1/2 t. salt

3/4 c. unsalted butter, melted and cooled

1 c. packed brown sugar

1/2 c. white, granulated sugar

1 T. vanilla extract

1 egg + 1 egg yolk

2 c. chocolate chips (or whatever kind you want!)

Preheat oven to 325° (Notice that these cookies will bake at a lower temperature and for a longer period of time than other cookie recipes.)  Line cookie sheet with parchment paper.  Sift together the flour, baking soda and salt.  Set aside.

In a medium bowl, cream together the melted (and cooled) butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg and egg yolk until light and creamy.  Mix in the sifted, dry ingredients just until blended.  Do not over-mix!

Stir in the chocolate chips by hand using a wooden spoon.

Using a large 2 oz. cookie scoop (I got mine from Amazon.com). place 2-oz. balls of cookie dough onto parchment.  Cookies should be at least 3 inches apart.  Chill for 30 minutes in refrigerator. Bake for 15 – 17 minutes in a pre-heated oven until the edges are golden.  Remove from oven and allow to rest on the baking sheet for an additional 2 minutes before transferring to the wire racks for cooling.

I doubt you will have leftovers, but just in case you do, store them in an air-tight container.

Bakery Style, Soft & Chewy Cookies
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Ingredients
  1. 2 c. all-purpose flour (I added an additional 2 T. because I live in a high altitude.)
  2. 1/2 t. baking soda
  3. 1/2 t. salt
  4. 3/4 c. unsalted butter, melted and cooled
  5. 1 c. packed brown sugar
  6. 1/2 c. white, granulated sugar
  7. 1 T. vanilla extract
  8. 1 egg + 1 egg yolk
  9. 2 c. chocolate chips (or whatever kind you like)
Instructions
  1. Preheat oven to 325° (Notice that these cookies will bake at a lower temperature and for a longer period of time than other cookie recipes.) Line cookie sheet with parchment paper. Sift together the flour, baking soda and salt. Set aside.
  2. In a medium bowl, cream together the melted (and cooled) butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted, dry ingredients just until blended. Do not over-mix!
  3. Stir in the chocolate chips by hand using a wooden spoon.
  4. Using a large 2 oz. cookie scoop (I got mine from Amazon.com ). place 2-oz. balls of cookie dough onto parchment. Cookies should be at least 3 inches apart. Chill for 30 minutes in refrigerator. Bake for 15 – 17 minutes in a pre-heated oven until the edges are golden. Remove from oven and allow to rest on the baking sheet for an additional 2 minutes before transferring to the wire racks for cooling.
Notes
  1. I doubt you will have leftovers, but just in case you do, store them in an air-tight container. For helptul hints on baking the perfect bakery style, soft & chewy cookies, go to grandmabeesrecipes.com.
http://grandmabeesrecipes.com/

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