Bakery Style Chocolate Chip Cookies
These Bakery Style Chocolate Chip Cookies are one of the best cookies I have ever made! Crunchy on the outside and moist, chewy and gooey on the inside! Delicious!
Equipment
- Stand mixer with paddle attachment or hand mixer
- Baking Sheets (Doughmakers Baking Sheets)
- 1/2 cup measuring cup
- Wire racks
Ingredients
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter softened
- 1/2 cup vegetable shortening Crisco
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degrees.
- Whisk flour, baking powder, baking soda and salt together. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter until creamy, about 30 seconds. Add vegetable shortening and beat until combined. Scrape down the sides of the bowl.
- Add granulated sugar, packed dark brown sugar and beat until light and fluffy. Drop in eggs, one at a time, beating well after each addition. Pour in pure vanilla extract and beat until incorporated.
- Add the flour mixture and beat on medium-low speed until combined. Pour in the chocolate chips and beat until incorporated. Cover dough and chill for 2 hours.
- Pack dough into a 1/2 cup measuring cup and drop 6 dough mounds onto cookie sheet. Spread evenly on the sheet. If not using the Doughmakers Baking Sheet, line baking sheet with parchment paper.
- Bake for 15-18 minutes or until cookies are golden brown and appear set. Once done, remove from the oven and let cookies sit on the baking sheet for about 5 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- Store leftovers in an airtight container for 3-5 days. To freeze, place in an airtight container, placing wax paper between layers for up to 3 months.
