Bakery Style Chocolate Chip Cookies

Bakery Style Chocolate Chip Cookies 1
I’m pretty sure I’m growing a little foodie. The peanut is active all day long but after I eat it is a whole different story. I swear he/she is doing flips, jumps, leg kicks and fist pumps whenever I consume something. And it doesn’t matter what it is, I always get a happy dance from him/her afterwards. Good to know they aren’t picky.

Bakery Style Chocolate Chip Cookies 3

These thick bakery style chocolate chip cookies definitely elicited a big response from the peanut within minutes of me devouring one.

I adore this recipe because not only does it yield a soft, chewy, thick cookie but it gives you directions to freeze the dough so that you can always have cookies at the ready in your freezer. That way you can just bake off one when the craving strikes.

This is especially nice since we can never seem to finish a batch of cookies around here. Joel isn’t a big sweets person and I am really weird about freshness so after about 2 days, I usually am done and refuse to touch said sweet treat.
Bakery Style Chocolate Chip Cookies 5
But don’t worry, they do not go to waste. When I bake a large batch of cookies, bars, or whatever I have learned to keep around 6 at home and send the rest to work with Joel. I’m pretty sure they like me there. Or hate me for possibly making them fat.

Oh well, it feels good to make people, inside or outside the womb, happy and high on sugar every once and awhile.

Thick Bakery Style Chocolate Chip Cookies
Write a review
Print
Ingredients
  1. 1 cup butter, softened
  2. 1/2 c shortening
  3. 1 1/2 cup dark brown sugar
  4. 1/2 cup granulated sugar
  5. 2 large eggs
  6. 4 teaspoon vanilla extract
  7. 4 1/3 cup all-purpose flour
  8. 2 Tbsp. cornstarch
  9. 2 tsp. baking soda
  10. 1 tsp. salt
  11. 1 bag mini semi-sweet chocolate chips
Instructions
  1. Cream together the butter, shortening and sugars until they are light and fluffy.
  2. Add eggs, one at a time, to the sugar mixture. Add vanilla.
  3. Combine flour, cornstarch, baking soda and salt in a large mixing bowl. Add dry ingredients to the creamed mixture until fully incorporated. Stir in chocolate chips.
  4. Line two cookie sheets with parchment paper. Using a 1/4 cup measuring cup, scoop out dough and form into balls then slightly flatten the top. Place on prepared cookie sheets. Place in freezer for 2 hours. At this point, you can either bake the cookies or place them in a freezer bag then throw them in the freezer for future use (up to 3 months).
  5. To bake the cookies, preheat the oven to 350 degrees F. Bake on a greased or parchment covered cookie sheet for about 15 minutes (mine took about 17).
Meg's Everyday Indulgence http://megseverydayindulgence.com/

Bakery Style Chocolate Chip Cookies 2

6 comments

  1. Beautiful…nothing like a big fat chocolate chip cookie…!

  2. I have to make these. I’m doing a make ahead meal day and I’m sure chocolate chip cookies count as a meal!

  3. Love thick, chewy cookies!

  4. […] Once the panic wore off, a bit of sadness set in. I can’t believe my baby is going to be in preschool. And although I’m not ready, I know he totally is. He’s smart, charming and a little social butterfly so I know that it will be a great thing for him. When the day finally arrives, I’m going to need a big slice of cake or a cookie the size of my head. […]

  5. […] cookies to share with you. They are officially my new favorite cookie. I took the glorious bakery style cookie recipe I shared last summer and updated them a bit to fancy them up. But don’t worry, they are […]

  6. […] recipe. Say what? Super weird seeing that we make cookies quite a bit. But I guess we have our favorites and don’t always branch out. Well, Noah and I were craving cookies recently so we decided […]

Leave a Reply

Your email address will not be published. Required fields are marked *