Bakery style chocolate chip cookies

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  1. Ingredients 
  2. . 2 cups All-Purpose flour
  3. . 1 cup bread flour
  4. . 1 teaspoon Baking Soda
  5. . 1 teaspoon fine sea salt
  6. . 2 sticks unsalted butter, at room temperature
  7. . 1/2 cup granulated sugar
  8. . 1 1/4 cup lightly packed brown sugar
  9. . 2 teaspoons vanilla
  10. . 2 large eggs 
  11. . 2 cups semi-sweet chocolate chips  
  12. . 1/2 cup chocolate chunks

Instructions
 1. Preheat oven to 350 ℉. Line baking sheets with parchment paper.
2. in a medium bowl, combine the flour, baking soda, and salt.
3. in a bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combines, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in chocolate chips. 
4. Refrigerate the dough for 30 min to 1 hour.
5.Divide the dough into 3 tablespoon sized balls using a large cookie scoop or whatever you have and drop onto prepared baking sheets.
6. If time permits, place the dough scoops into an airtight container and refrigerate for at least 24 hours but no mare then 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier, and more flavorful. Bake from the fridge. 7
7. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. 
8. Although i prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. 


By Mama Jazz


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