Bakery Style Two Chip Chocolate Chip Cookies
Bakery Style Two Chip Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour, (313 g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup dark brown sugar, (150g)
- 1/4 cup granulated sugar, (50g)
- 2 cold eggs
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, slightly softened (225g)
- Pinch salt
- 1 1/2 cups semi-sweet chocolate chips, (250g)
- 1 cup dark chocolate chips, (200g)
Instructions
- 1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and cornstarch. Set this dry mixture aside.
⏱️ 2 min
- 3
In a large bowl, cream together the slightly softened unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy.
⏱️ 3 min
- 4
Beat in the cold eggs one at a time into the creamed sugar and butter mixture. Follow with the vanilla extract, beating for 3-4 minutes until the batter turns pale and the sugar is well incorporated and the mixture is smooth.
⏱️ 4 min
- 5
Gradually mix the reserved dry ingredients into the wet mixture until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Stir in the semi-sweet chocolate chips and dark chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Using an ice cream scoop, scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked to create a rustic texture. Place 4 cookies on each pan, ensuring there are 4 inches of space between each one.
⏱️ 5 min
- 8
Top each scooped dough ball with extra chocolate chips, if desired.
⏱️ 1 min
- 9
Bake for 13-16 minutes on the middle rack of your preheated oven, or until the edges are lightly golden brown.
⏱️ 16 min•🌡️ 350
- 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery Style Two Chip Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour, (313 g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup dark brown sugar, (150g)
- 1/4 cup granulated sugar, (50g)
- 2 cold eggs
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, slightly softened (225g)
- Pinch salt
- 1 1/2 cups semi-sweet chocolate chips, (250g)
- 1 cup dark chocolate chips, (200g)
Instructions
- 1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and cornstarch. Set this dry mixture aside.
⏱️ 2 min - 3
In a large bowl, cream together the slightly softened unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy.
⏱️ 3 min - 4
Beat in the cold eggs one at a time into the creamed sugar and butter mixture. Follow with the vanilla extract, beating for 3-4 minutes until the batter turns pale and the sugar is well incorporated and the mixture is smooth.
⏱️ 4 min - 5
Gradually mix the reserved dry ingredients into the wet mixture until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Stir in the semi-sweet chocolate chips and dark chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 7
Using an ice cream scoop, scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked to create a rustic texture. Place 4 cookies on each pan, ensuring there are 4 inches of space between each one.
⏱️ 5 min - 8
Top each scooped dough ball with extra chocolate chips, if desired.
⏱️ 1 min - 9
Bake for 13-16 minutes on the middle rack of your preheated oven, or until the edges are lightly golden brown.
⏱️ 16 min•🌡️ 350 - 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min