Add eggs and beat until fluffy.ĭRY INGREDIENTS. Add flour, baking soda, baking powder, salt, and vanilla, and mix until incorporated. Use a medium cookie scoop to scoop dough and place it onto a lightly greased cookie sheet. Make another cookie scoop and place it on top of the first scoop. Remove cookies from the oven and round them out with the bottom of a small bowl and add additional chocolate chips to the center of each cookie.ĬOOL. Let cookies sit on the cookie sheet for a few minutes, then remove them to a rack to cool. Baking powder and baking soda work together to expand the dough.The first key to producing deliciously thick bakery style chocolate chip cookies is to use good quality ingredients. Steer clear of imitation vanilla and chose pure vanilla extract for the best flavor.
Place a few chocolate chips on top of the cookie dough balls before you put them in the oven.Use a cookie scoop or small ice cream scoop to form equal portions which will ensure uniform sizes.Bakeries have discovered superficial ways to make their cookies look as good as they taste, here are a few tips: Generic brands have fillers that don’t melt as well or taste as good as higher-quality chocolate chips. While the cookies are still warm use a rubber spatula to smooth out the ragged edges of the cookies.The chips will spread randomly and sit beckoningly on top. Gently press the perimeter of the cookie inward to form a perfect circle. I can assure you that these cookies taste as good as they look, but like every baker, sometimes I like to tweak a perfect recipe to produce another great result. For a crispier cookie increase the amount of white sugar. For a chewier cookie increase the amount of brown sugar. If you increase one type of sugar also decrease the other type of sugar by the same amount. Add flaky sea salt or chopped nuts to the top of the dough balls.
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