Addictive, firm, and tasty, not crumbly and expanded, these are the perfect Bakery-style Chocolate chip Cookies you would love to make for your loved ones. I’ve tested this recipe umpteen times, and now it has become our favourite in-house cookie recipe. I hope this recipe fulfills every cookie wish that you desire in a perfect chocolate chip cookie. These cookies are travel-friendly, they don’t tend to break during those little jerks that keep happening during a journey. So, bake, pack, send, gift, or simply eat them whenever you wish, enjoy.
If you’re trying the recipe, let me know about your experience. 🙂
Using Best quality Chocolate chips for great tasting Cookies
I’d always suggest using good-quality chocolate chips for the cookies, when you’re having a cookie, the bite on the chocolate chips matters. Good quality Chocolate chips leave an in-depth chocolaty experience and keep you craving more of the things you’ve made with them. Whether chocolate chips are made of compound chocolates gives a mouthful experience. The quality of chocolate chips in a cookie can be easily identified if you pay a little attention while consuming it. Read the label before you buy the next chocolate chip pack. Don’t buy cheap stuff without a label. Chocolate chips made of good-quality cocoa beans and cocoa butter impart great baking results.
Bakery-style Chocolate chip Cookies
Addictive, firm, and tasty, not crumbly, this Bakery-style Chocolate chip Cookies recipe is a keeper. Make a batch for your loved ones.
Ingredients
- 1½ cups / 196g- Maida / All-purpose flour
- ¼ tsp- Salt
- ¼ tsp- Baking soda
- One 100g pack + 1 tbsp / 110g- Unsalted Butter
- 1- Egg
- ¾ cups / 106g- Caster Sugar / White or Brown powdered sugar
- ¼ cup + 1 tbsp + some more to stud over cookies- Chocolate chip
- 1 tsp- Vanilla extract
Instructions
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Before I started, all the ingredients were at room temperature.
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Line a baking tray with butter/parchment paper.
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Mix all-purpose flour, baking soda and salt in a bowl, keep aside.
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Cream the butter and sugar in another bowl, do this with a spatula, or use your fingers.
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Add in the egg and vanilla extract to the butter mixture and mix well.
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Next, add the flour mixture to this and start mixing the cookie dough by using your fingers.
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Mix in the chocolate chips, fold gently.
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Now when the dough comes together nicely, keep the bowl covered and chill the cookie dough in the refrigerator before shaping up the cookies.
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Preheat the oven at 180 degrees C.
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Next, take the dough out from the refrigerator.
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Take some portions from the dough, make walnut-sized balls, press them gently between your palms, and arrange them 1” apart from each other in the pre-lined tray.
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The ideal weight should be 15g dough for each cookie, if you’re looking for precision measure the dough balls and use further.
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Press some chocolate chips gently on top of each cookie.
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Bake them for 18-20 minutes. As the bottom edges of the cookies turn brown during the baking, you will know that they got baked.
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After taking out the cookies from the oven, keep them in the tray for the next 2-3 minutes.
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Then shift them onto a cooling rack and leave there until they cool completely.
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Store the cookies in an airtight container. Consume within 10-12 days.
Recipe Notes
In my recipes, I use 225 ml cups. 1 cup = 225ml.
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