Super Soft Bakery Style Chocolate Chip Cookies
Super Soft Bakery Style Chocolate Chip Cookies takes roughly 45 minutes from beginning to end. This recipe makes 24 servings with 296 calories, 3g of protein, and 15g of fat each. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have semisweet chocolate chips, cornstarch, brown sugar, and a few other ingredients on hand, you can make it. It works well as a dessert. This recipe from Lovely Little Kitchen has 1006 fans. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is rather bad. Try Bakery Style Chocolate Chip Cookies, The Best Bakery Style Chocolate Chip Cookies, and Bakery Style Chocolate Chip Cookies for similar recipes.
Servings: 24
Ingredients:
3 cups all purpose flour
1 teaspoon baking soda
1 cup brown sugar
1 cup (2 sticks) butter, softened
2 teaspoons cornstarch
2 eggs
1/2 teaspoon salt
2 1/4 cups semisweet chocolate chips
1 cup sugar
2 teaspoons vanilla
Equipment:
stand mixer
bowl
ice cream scoop
baking sheet
oven
wire rack
Cooking instruction summary:
In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.Add eggs one at a time and mix.Add vanilla and mix.In a separate bowl, mix together flour, baking soda, cornstarch and salt.Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.Mix in the chocolate chips.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.Preheat oven to 350 degrees.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.
Step by step:
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.In a separate bowl, mix together flour, baking soda, cornstarch and salt.Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
4. Mix in the chocolate chips.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.Preheat oven to 350 degrees.
5. Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet.
6. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft.
7. Transfer the cookies to a cooling rack.
Nutrition Information:
covered percent of daily need
