Bakery style chocolate chip cookie recipe
I remember that first moment when I dug in a soft, Bakery Style Chocolate Chip Cookie Recipe from a neighborhood shop. The edges were crunchy and the center was
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Ingredients
- Two sticks (about 227 grams) unsalted butter at room temperature (for the best results, I often employ European or cultured butter).
- 1 1/2 cup (300 grams) brown sugar (dark brown is preferred)
- 1/2 cup (100 grams) sugar granulated
- 2 large eggs plus 1 yolk egg (this egg yolk is extra and gives you greater chew).
- 1 teaspoon vanilla extract
- 3 cups (about 350-400 grams) all-purpose flour
- 1 tablespoon baking soda (more on baking soda vs. baking powder for cookies in the future)
- Fine sea salt 1/2 teaspoon (plus one teaspoon of sea salt flaky for topping)
- 2 cups of good Choctaw chocolate or chocolate chunks of good quality (I prefer mixing dark chocolate with milk chocolate).
- Optional One cup of chopped nuts, if you prefer (Yes, Can I include nuts in bakery style cookie? -- absolutely!)
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