Chocolate Chip Cookies
bonCook tools used:
Perforated Baking Sheet, Bonmat
I was searching for a chocolate chip cookie recipe that made the bakery style large cookies. I finally found one and this is a keeper.
Chocolate chip cookies are my husband's favorite and he now makes these himself!
I use a cookie scoop method to make the larger cookies. It is important to chill the cookie dough for 1 hour.
Ingredients
1 cup butter (softened)
2 Tablespoons canola oil
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
2 Tablespoons cornstarch
3 1/4 cups flour
1 cup dark chocolate chips
1 cup mini semi sweet chocolate chips
Directions
Place Large bonmat on Large Perforated Baking Sheet. Set aside.
In a large mixing bowl cream together butter, oil,and sugars until light and fluffy. Add eggs, vanilla, and salt and mix until combined.
Add in the baking soda and cornstarch and half of the flour and mix well. Pour in the remaining flour and mix only until combined.
Stir in the chocolate chips and cover and chill for one hour.
Preheat oven to 350 degrees.
Drop heaping spoonfuls of dough onto bonmat, making sure the piles of dough are nice and tall.
If using a cookie scoop, scoop one ball of dough right on top of another one. This is what makes the cookies thick!
Bake 7-8 minutes for medium sized cookies or 10 minutes for large cookies.
Pull them from the oven when the edges are slightly golden and the centers look just barely done.
After 2 minutes remove cookies from bonmat onto cooling rack.
Store in an airtight container at room temperature.