Thick, Bakery Style Chocolate Chip Cookies

Bakery Style Chocolate Chip Cookies 1
I’m pretty sure I’m growing a little foodie. The peanut is active all day long but after I eat it is a whole different story. I swear he/she is doing flips, jumps, leg kicks and fist pumps whenever I consume something. And it doesn’t matter what it is, I always get a happy dance from him/her afterwards. Good to know they aren’t picky.

These cookies definitely elicited a big response from the peanut within minutes of me devouring one.
Bakery Style Chocolate Chip Cookies 3
I adore this recipe because not only does it yield a soft, chewy, thick cookie but it gives you directions to freeze the dough so that you can always have cookies at the ready in your freezer. That way you can just bake off one when the craving strikes.

This is especially nice since we can never seem to finish a batch of cookies around here. Joel isn’t a big sweets person and I am really weird about freshness so after about 2 days, I usually am done and refuse to touch said sweet treat. But don’t worry, they do not go to waste. When I bake a large batch of cookies, bars, or whatever I have learned to keep around 6 at home and send the rest to work with Joel. I’m pretty sure they like me there. Or hate me for possibly making them fat. Oh well, it feels good to make people, inside or outside the womb, happy and high on sugar every once and awhile.
Bakery Style Chocolate Chip Cookies 5
Thick, Bakery Style Chocolate Chip Cookies
recipe from The Pinning Mama

1 cup butter, softened
1/2 c shortening
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoon vanilla extract
4 1/3 cup all-purpose flour
2 Tbsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 bag mini semi-sweet chocolate chips

1. Cream together the butter, shortening and sugars until they are light and fluffy.

2. Add eggs, one at a time, to the sugar mixture. Add vanilla.

3. Combine flour, cornstarch, baking soda and salt in a large mixing bowl. Add dry ingredients to the creamed mixture until fully incorporated. Stir in chocolate chips.

4. Line two cookie sheets with parchment paper. Using a 1/4 cup measuring cup, scoop out dough and form into balls then slightly flatten the top. Place on prepared cookie sheets. Place in freezer for 2 hours. At this point, you can either bake the cookies or place them in a freezer bag then throw them in the freezer for future use (up to 3 months).

5. To bake the cookies, preheat the oven to 350 degrees F. Bake on a greased or parchment covered cookie sheet for about 15 minutes (mine took about 17).
Bakery Style Chocolate Chip Cookies 2

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6 thoughts on “Thick, Bakery Style Chocolate Chip Cookies

  1. Pingback: Skinny Sweet and Sour Chicken | Meg's Everyday Indulgence

  2. Pingback: Coconut and Toasted Pecan Chocolate Chunk Cookies | Meg's Everyday Indulgence

  3. Pingback: Oatmeal Chocolate Chip Cookies | Meg's Everyday Indulgence

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