Bakery Style Chocolate Chip Cookies Baked Until the Edges Set

Bakery Style Chocolate Chip Cookies Baked Until the Edges Set is filed under Chocolate and built around all-purpose flour 390g, cake flour 120g, and baking powder. Plan on 36 cookies.

Count on 15 minutes of prep, 10 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 ¼ cups all-purpose flour 390g
• 1 cup cake flour 120g
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ cups butter 340g, slightly softened
• 1 ¼ cups granulated sugar 250g
• 1 ¼ cups light brown sugar 265g, packed
• 1 ½ tablespoons vanilla extract
• 12 oz semi-sweet chocolate chips 340g

How the cooking goes

1. Whisk together the all-purpose flour, cake flour, baking powder, and baking soda in a bowl. Keep it to one side.
2. Whip the butter, granulated sugar, and brown sugar in a electric mixer on medium speed until pale, fluffy, and noticeably increased in volume, about 3 to 5 minutes.
3. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
4. Put the flour mixture in 5 to 7 additions on low speed, mixing until the mix just comes together. Stir in the chocolate chips.
5. Chill the dough for at least 2 hours. Portion into balls approximately the size of half a lemon for full-size cookies, or smaller if baking from frozen.
6. Warm the oven to 375°F. Bake for 13 to 14 minutes, until the edges are set and golden and the centers still look soft and slightly underdone.
7. Cool on the sheet pan for 10 minutes before transferring to a wire rack. The centers will firm up as they cool.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Chocolate, open Salted Chocolate Cherry Pistachio Pecan Bark with a Clear Method and Double Chocolate Chip Cookies Baked Until the Edges Set.