Bakery Style Chocolate Chunk Cookies

Bakery Style Chocolate Chunk Cookies Little Sweet Baker

WebDec 4, 2015 · Whisk again until glossy and completely blended. Using a sturdy rubber spatula or wooden spoon, mix in the flour, milk powder, …

Rating: 5/5(5)
1. Preheat oven to 375F and line 3 baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter, brown and white sugar until nice and smooth. Add the egg and vanilla. Whisk again until glossy and completely blended.
3. Using a sturdy rubber spatula or wooden spoon, mix in the flour, milk powder, salt, baking powder and baking soda until just combined. Fold in the chocolate chunks.
4. Using a large cookie scoop or a 1/4 cup dry measuring cup, drop the cookie doughs 2 to 3 inches apart onto the prepared baking sheets. Bake for 10-12 minutes or until the edges golden brown.

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Best Chocolate Chunk Cookies Once Upon a Chef

WebApr 19, 2017 · Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. Drop …

1. In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
2. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
3. Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
4. Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.

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Bakery Style Chocolate Chunk Cookies Buttermilk by Sam

WebMar 22, 2023 · Method. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, salt and vanilla. Add the baking powder and soda. Beat …

Rating: 4.9/5(18)

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