Big, Soft, Bakery Style Chocolate Chip Cookies

I hardly ever stray from my very favorite Coconut Oil Chocolate Chip Cookies. There’s just something about the slight coconut oil flavor that I love, plus the texture is pretty much perfection. You should probably try them 🙂

But THESE cookies you guys!!!! They knocked my socks off. They’re like the big, fat bakery style chocolate chip cookies.  I mean really, look at the size of the dough. 1/4 cup of dough for each cookie!! 

I don’t even know why I made these (I’m really trying to eat clean) other than Miles has become my newest baking buddy and I can’t tell his sweet face no when he wants to make cookie balls. He’s really in it for the cookie dough, and he calls them cookie balls. He usually swipes a ball of dough from the baking sheet before I get them into the oven. 

And then there’s just somethig special about plopping him on counter and eating cookies together right out of the oven.  

A few tips for making these juuuuuust right.

1) Melt the butter. Then let it cool a little. (don’t mix the sugars and eggs in while it’s hot!)

2) Cream, cream, cream the butter + sugars real good….like, just let the mixer go for a few minutes! 

3) Chill the dough. It’s always a good idea to chill cookie dough– it makes for thicker cookies. 

4) Use a heavy duty baking sheet + always line with parchment. I’ll add to stick to the same pan for each batch too. Consistency is key to making them all perfect 🙂 

 

Big, Soft Bakery Style Chocolate Chip Cookies 

3/4 cup butter, melted

1 cup brown sugar

1/2 cup sugar

1 tsp vanilla

1 egg

1 egg yolk

2 cup flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2 cups milk chocolate chips (favorites are Ghirardelli, Guittard, Private Selection)

Preheat oven to 325.

Melt butter in a microwave safe dish. Pour into a the bowl of a stand mixer.

Add brown and white sugars and cream together with butter for several minutes. Beat in egg, egg yolk and vanilla extract and beat until light and creamy.

Sift flour, baking soda, baking powder and salt together. Slowly mix in flour mixture into the wet mixture until just combined. Stir in chocolate chips.

Scoop 1/4 cup cookie dough and shape into a ball. Place six on a cookie sheet and bake for 15-17 minutes until just golden. Let cool for two minutes then transfer to a cooling rack.

source: <a href=“http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/.”>All Recipes.</a>