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 thick bakery style chocolate chip cookies definitely elicited a big response from the peanut within minutes of me devouring one.
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
- 1 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 Tbps. vanilla extract
- 4 1/4 cups all-purpose flour
- 2 Tbsp. cornstarch
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1 11 oz. bag mini chocolate chips
- Cream together butter, shortening, brown sugar and granulated sugar for 2 minutes. Add eggs, one at a time, mixing well between additions. Add vanilla.
- In a seperate bowl, combine flour, cornstarch, baking soda and salt. Add dry ingredients to creamed mixture and mix until just combined. Stir in chocolate chips.
- Line two large baking sheets with parchment paper. Scoop out dough using a cookie scoop. Flatten slightly. The cookies are going to be frozen first so you can do this right beside each other on the pan. Once all cookie dough is scooped, place in freezer for 2 hours. Now you can either bake them or place them in a freezer safe container for baking at a later time.
- Remove cookie dough from freezer and bake in batches, 2 inches apart on parchment lined baking sheet, at 350 degrees for 15 to 17 minutes.