Bakery Style Chocolate Chip Cookies-IN WEIGHTS
 
Prep time
Cook time
Total time
 
My favorite version of this classic cookie! Adapted from Anna Olson, Food Network Canada
Author:
Recipe type: Cookie
Serves: 34 cookies
Ingredients
  • 12 oz Butter
  • 12 oz Brown Sugar
  • 3½ oz Granulated Sugar
  • 2 Eggs
  • 4 tsp Real Vanilla Extract
  • 1 lb 6½ oz All-Purpose Flour
  • ⅜ oz Cornstarch (or 4 tsp)
  • ⅜ oz Baking Soda (or 2 tsp)
  • 2 tsp Kosher Salt
  • 1 lb semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color-at least 5 min. Add eggs and vanilla and blend in.
  3. Combine flour, cornstarch, baking soda and salt. Add dry mixture to sugars. Mix on low to combine just until the flour disappears. Stir in the chocolate chips.
  4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
  5. Let cool on the sheet for 3 minutes and then transfer to a wire rack to cool completely.
Notes
This recipe listed in weights is doubled from the original recipe. I always make a double batch when I make these! This makes 34 cookies using a #16 scoop.
Recipe by Olivia Rose Cake Artistry at https://oliviarosecakeart.com/chocolate-chip-cookies/