BACK IN THE DAY BAKERY CHOCOLATE CHIP COOKIES RECIPES

Steps:

• A couple of tips from helpful reviewers.
• The dough is meant to be on the dry side so it can be rolled, not dropped.
• If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
• Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
• Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
• Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
• Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
• Place oven racks in the upper and lower 1/3's of the oven.
• Preheat oven to 325°F.
• Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
• Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
• Mix until incorporated.
• Add dry ingredients and mix until just combined.
• Stir in chips and optional nuts.
• Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
• EVENLY space 9 on each cookie sheet.
• Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
• Cool on sheets to maintain chewy texture.

Steps:

• Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
• With an electric mixer, beat the cold butter with the brown sugar and sugar creaming them together.There should still be clumps of butter visible.
• Add the eggs and vanilla extract and beat in. Again, there should still be chunks of butter visible.
• In a separate bowl, mix the flour, cornflour and baking powder together.
• Add the flour mixture to the wet ingredients. The batter will be quite stiff.
• Chop up the chocolate and add that and the chocolate chips and stir in.
• Divide the mixture into around 8-10 large balls and arrange on the prepared pan. Only four to a tray as they will spread.
• I didn't roll mine, more like clumped them together in a rustic look. You want them tall balls rather than flatter balls as this will help them remain thick.
• Chill the dough for 30 minutes - 1 hour to re chill the butter and avoid spreading.
• Bake for around 15-20 minutes. The dough will still be a little soft to the touch.