The Wendt House Bakery Style Chocolate Chip Cookies | thewendthousekitchen.com
The Wendt House Bakery Style Chocolate Chip Cookies are crispy on the outside and gooey, melty and delicious on the inside. These cookies are thick, buttery and every bit as good as a bakery cookie!
Equipment
- stand or hand mixer
- medium and large mixing bowl
- 2 cookie sheets
- 1 Silpat or parchment paper (Optional)
- medium cookie scooper, (1 ½ tablespoons)
- Cooling grid
- cookie spatula
- Rubber/silicone spatula
Ingredients
- 1 cup (226g) cold butter Cut into tablespoons.
- 3/4 cup (147) sugar
- 3/4 cup (159g) brown sugar Dark brown sugar gives a little extra flavor, but you can use either in this recipe.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups (270g) flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Line two baking sheets with a Silpat or parchment paper. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
- In a medium-sized mixing bowl, whisk together flour, baking soda, cornstarch and salt. Set aside.
- Add chunks of cold butter to the bowl of a stand mixer or a large mixing bowl that you can use a hand mixer with.
- Beat butter on medium speed with the paddle attachment until light and creamy. Scrape down the bowl with a rubber spatula if needed.
- Add both sugars to the butter.
- Beat on medium speed until light and fluffy.
- Add eggs and vanilla extract to the bowl with the butter and sugars.
- Beat on medium speed until just combined.
- Add flour mixture and chocolate chips to the bowl all at once.
- Beat on low speed until just combined.
- Let dough chill in the refrigerator for at least 1 hour.
- Preheat oven to 375° F.
- Using a medium cookie scooper, (or 1 ½ tablespoons) scoop cookies from bowl. Roll into uniform balls. Place cookies onto cookie sheet 2 inches apart.
- Bake cookies for 8-12 minutes until golden brown on the edges. (I bake my cookies for 10 minutes, but I would start checking them at 8 minutes.)The texture of these cookies will look slightly underdone and very gooey in the middle at first. Once cooled they will be formed, thick and delicious!
- Once cookies are baked, remove from the oven and cool on the baking sheet for 5 minutes.
- Remove cookies from baking sheet and let cool on a wire cooling grid.
- Serve and enjoy!
Notes
Store cookies in an airtight container or sealed food storage bag for 2-3 days.
Cookies can be frozen for up to 3 months in an airtight freezer bag or container.
Calorie content is based off of one cookie.