Bakery Style Chewy Chocolate Chip Cookies

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 18
• 2 cups all-purpose flour (280 gms)
• 2 tablespoons all-purpose flour (20 gms)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted and cooled until warm (170 gms)
• 1 cup brown sugar (packed, light or dark, 236 gms)
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk, from a large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
• 1 cup walnuts (114 gms, chopped) (optional)

Recipe

• 1 a couple of tips from helpful reviewers.
• 2 the dough is meant to be on the dry side so it can be rolled, not dropped.
• 3 if you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (penzey's madagascar vanilla, ghirardelli chips, fresh/real butter).
• 4 check your oven temperature, cooking time and temperature is critical. if the cookies are not chewy they are probably overcooked.
• 5 bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
• 6 do not let your dough get warm, i like to scoop it on to pans and refrigerate before i pop them in the oven.
• 7 pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
• 8 place oven racks in the upper and lower 1/3's of the oven.
• 9 preheat oven to 325°f.
• 10 cover 2 large cookie sheets with parchment paper mix flour, baking powder & salt in a bowl or bag and set aside.
• 11 mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
• 12 mix until incorporated.
• 13 add dry ingredients and mix until just combined.
• 14 stir in chips and optional nuts.
• 15 divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
• 16 evenly space 9 on each cookie sheet.
• 17 bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
• 18 cool on sheets to maintain chewy texture.