- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened at room temperature
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 egg
- Preheat the oven at 275 degrees & bake at this low temperature.
- Set the butter out for a few hours to come to room temperature or cut the butter into slices, place in a bowl and put in the oven to soften on 200 degrees – for 2 – 3 minutes. Do not melt the butter.
- Cream softened butter & sugar well.
- Add egg & vanilla. Combine well.
- In a seperate bowl, combine flour, salt, baking soda & baking powder. Make sure dry ingredients are combined well.
- Add flour mixture & chocolate chips a little at a time.
- Chill dough for at least an hour.
The Science Behind These Awesome Bakery Style Chocolate Chip Cookies
The Butter in this recipe is softened & creamed together with the sugar – not melted. This creates a chewy, yet solid texture. Melting the butter causes flatter cookies. If you are making cookie bars such as blondie’s, brownies or flatier crispy cookies melted butter is the way to go. It’s not a one size fits all method. You must choose what will work best for the type of yummy product you wish to produce.
1 egg is used – not two. Surprisingly, two eggs are included in many cookie recipes. When I see this I think to myself, “are they trying to sabotoge the baker here? Do they want my recipe to fail & me appear like an amateur home baker?” Two eggs make for a cakier, puffier cookie & doesn’t create the texture that most people love about cookies. I do find that 2 eggs are needed in some oatmeal cookie recipes to produce a cookie with a nice texture that is not flat. However, in most cookie recipes one egg is best to get a true bakery style texture for your cookie.
More brown sugar is used than granulated sugar. This gives the chocolate chip cookie a deeper, richer taste. Both sugars definitely have their place in various recipes & in this one. Cookies made with all granulated sugar are crispier & drier & this is more conducive for rolled cookies, sugar cookies, peanut butter cookies etc. Brown Sugar is a definite flavor booster for most baked goods. However, it does contain more moisture & this can cause the cookies to have a shorter shelf life. This can be remedied by storing the cookies in the refrigerator or freezing them. In this recipe I use both sugars in order to benefit from the qualities in each to produce a cookie with just the right texture.
Small amounts of baking powder & baking soda are used for leavening. Chocolate chips & brown sugar have acidic properties that interact with the alkaline properties in baking soda and cause the cookies to rise. However, many cookie recipes call for large amounts of baking soda & this gives the cookie a strong aftertaste. I did a little bit of experimenting with baking powder and baking soda to see how I could leaven the cookie without causing a strong aftertaste. Baking Powder is a strong leavenener, usually used for baking biscuits and cakes so I knew I would need to use it very sparingly. The 1/8 of a teaspoon baking powder combined with a 1/4 teaspoon baking soda creates a rounded cookie with a wonderful texture – slightly chewy on the inside, mildly crisp on the outside.