This recipe of homemade chocolate chip cookies is perfect to make without any funny ingredients, waiting overnight for chilling, or any branded products. Simply an amazing, delicious, healthy, and yummy-chewy recipe yet fully cooked. An ideal lunch box or tea snack for kids to digest easily and enjoy each bite.
What should one’s want to be a classic yet simple recipe of easy-to-bake dessert which helps you to reenergize your energy and satisfy the desire? Everybody has different recipes of cookies in their repertoire, and here have mine. I used to make them at home for my nieces and nephew at tea-time and they always come out so perfectly.
Chocolate chip cookies desire the most as chewy and crispy with a smell of butter. Basically the key secret of making these chocolate cookies as big, thick as bakery-style is not hidden in their ingredients or tricky techniques. It actually has just a matter of shifting of ratios of your ingredients a bit to get the perfect shape and taste.
Homemade Bakery-Style Chocolate Chip Cookies Recipe
Ingredients
- 2 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 cup Unsalted Butter (softened)
- 2/3 cup Light Brown Sugar (packed)
- 1/3 cup Granulated Sugar
- 1 tbsp Vanilla Extract
- 1 Egg
- 2 cups Chocolate Chips
Instructions
- Take a medium-size bowl, mix all-purpose flour, baking powder, salt, and baking soda. Whisk all ingredients well until getting combined. Now keep them aside.
- By using a hand mixer or stand mixer make a creamy paste of melted butter, brown sugar, and granulated sugar for almost 5 minutes or until fluffy and light texture does not come out. Now use a rubber spatula to scrape down the side and bottom of the butter.
- Now add vanilla extract and egg. Now start beating them at medium-low speed until incorporated.
- Now gradually add flour mixture and beat them at medium-low speed until get mixed well.
- Now take chocolate chips and mix them in a mixture by using a rubber spatula gently and slowly by hand. Do scrape the side of the bowl to incorporated any remaining flour mixture.
- Take a dish wrapping sheet and cover the bowl. Keep the dough to get chill for almost 10-15 minutes, so it will get easier to handle.
- Now take out the dough from the refrigerator, make 6 equal portions. Now place the mounds on a parchment paper-lined baking sheet and cover it with plastic wrap. Keep them in refrigerate for about 3 hours or up to overnight.
- Preheat oven to 350°F (180°C).
- Arrange 3 portion of dough on a parchement paper-lined sheetpan (make sure remaining dough still keep in refrigerator). Now bake dough inoven for about 15-20 minutes or until cookies are getting golden-brown andappear set. Don’t forget to rotate pan after 10 minutes.
- Repeat the same process with remaining 3 portions of dough.
- When all dough get baked, let them cooled on the sheet panfor about 10 minutes before transferring to a wire rack to cool completely, atleast 30 minutes.
Notes
- Do not let the cookies over-baked, or else they get started breaking in power. The best method to know, if cookies are ready or not, is simply to remove them according to above mentioned time period. They surely will look doughy, but actually baked perfectly. This doughy texture shows that your cookies are absolutely amazing.
- If you don’t have unsalted butter, simply used salted butter.
- For white sugar, used granulated white sugar or any organic cane sugar.
- If you don’t have brown sugar use a pinch of cocoa powder.
- Cookies dough can also be stored in an airtight container for up to 2 months easily.
- For chocolate chip cookies, store them in an airtight container at room temperature for up to 4-6 days or in the freezer for up to 2 months.
- Make sure all measurements should be the same to get better results. The flour consistency and amount should also remain the same or else the result would not satisfy you.