Monday, March 25, 2013

Bakery Chocolate Chip Cookies

Chick Fil A has insanely good chocolate chips cookies.  Like, it's weird how good they are.  Sometimes when I'm running errands with my little, we eat them for breakfast.

These ones are a little bit different since they don't have any oatmeal in them, but they are the closest I've found. They crunch when you bite into them, and then they're chewy and gooey and substantial.  I buy bread flour just to use for these cookies because I think it does make a difference, but you can sub regular flour if you want.

It's doubtful I will ever make another chocolate chip cookie recipe again.

Bakery Chocolate Chip Cookies
Recipe adapted from Allrecipes

-2 cups (10.5 oz) BREAD flour  You can sub all-purpose flour, but they won't be quite as chewy or thick
-1/2 tsp baking soda
-1/2 tsp salt

-3/4 cup butter, melted and COOLED
-1 cup packed brown sugar
-1/2 cup sugar
-1 Tbsp vanilla
-1 egg plus 1 egg yolk, room temperature
-2 cups semisweet chocolate chips, slightly heaping (reserve some for garnish)  Do NOT sub all milk-chocolate chips; they will be too sweet.  Subbing dark chocolate is fine.

Preheat the oven to 325 degrees.  Sift flour, soda, and salt together.  

Cream the melted butter, brown sugar and white sugar together until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just combined. Stir in the chocolate chips. 

CHILL dough for 1 hr.  (Or  about 20 minutes in the freezer)

Scoop dough by 1/2 cupfuls.  Roll dough into large ball.  Pull ball in half and place each half, jagged-side up, on cookie sheet*.  (Jagged side is where the cookie was pulled apart from the other half.)  Stud tops with extra chocolate chips to make pretty cookies.


Bake 14-16 minutes, no more! I bake mine 14 1/2 minutes. They will look under-baked when you take them out but will continue to bake as they cool on the cookie sheet.  If you don't take them out until they're brown they will come out crisp instead of chewy.

Cool on cookie sheets at least 5 minutes before moving to cooling racks.  Cool cookie sheets in between batches, or cookies will start to spread too much. (Just pop warm sheets in the freezer for a couple minutes.)

*If you don't really care how your cookies look, you can just roll 1/4 cup dough into balls and bake those.  Pulling them apart to get a jagged edge just gives them a nice "bakery-look" on top.

*Optional- You can add 1 cup pecans or walnuts, or 1 cup coconut to the batter if you want a little bit of something extra.  You can also substitute some peanut butter or white chocolate chips for the semisweet if you want.
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Dorothy @ Crazy for Crust said...

I love their cookies! Dangerous...

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