perfect chocolate chip cookies, bakery style

How To Make perfect chocolate chip cookies, bakery style

• 
  Step 1
  *** First, A Note About Bakery-Style Cookies*** There are three factors that make specialty bakery cookies perfect- 1. THE PERFECT RATIO OF INGREDIENTS. Check! 2. MIX OF STARCHES. Adding corn starch to the flour of cookies that you want to be tall and chunky will give them structure. Another added bonus is that the corn starch will produce a light and moist product. Check! 3. *MOST IMPORTANT*... FAT. Because of cost, most bakeries do not use butter. So if you bake with butter, you are unlikely to match your favorite bakery's product. Most use a plant-based product for three reasons. First, cost. Second, melting temp. Some fats melt more quickly than others, producing a flatter end result. And third, evaporation. Butter releases its moisture, and it evaporates sooner than other fats, producing a drier, crisper end result. If you want them thick and moist, don't use butter. I use Country Crock almond plant butter because it doesn't spread as much as butter, and the cookies stay moister. The type of fat you use makes all the difference. Check!
• Step 2
  Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• Step 3
  In a medium bowl, whisk together by hand flour, baking powder, baking soda, corn starch, and salt for 1 minute.
• Step 4
  In another large bowl, mix cold butter, brown sugar, and white sugar for 3 minutes at medium speed, scraping down the sides.
• Step 5
  Add vanilla extract and 1 large egg. Then beat on medium speed until light and fluffy, scraping down the sides.
• Step 6
  Add flour mixture to the butter/sugar mixture 1 cup at a time until just uniform in color.
• Step 7
  Fold in 1 1/2 cups good-quality chocolate chips or chunks with a spatula.
• 
  Step 8
  Form Your Cookies: Scoop out enough dough to form a 1 1/2" ball, but don't roll it into a ball. (This will compact the dough.) Just take your fingers and form a loose, rounded mound. No need to press down or flatten. The more irregular and bumpy, the better as long as the bottom remains fairly round. Between batches, place the dough in the fridge.
• 
  Step 9
  Bake for 10-12 minutes or until golden. Don't over-bake. You want them a little soft. In my oven, these bake for exactly 12 minutes. But every oven is different. My gas oven bakes much differently from my electric oven. Shiny cookie sheets bake differently from dark ones, etc. So watch the first batch for the correct time.
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  Step 10
  Allow to cool on the cookie sheet for 1-2 minutes. Then remove and allow to cool fully on paper towels. When preparing the next batch, it's best to use a cool cookie sheet so they don't spread. The recipe will yield approximately 18, 3" cookies or 32, 2" cookies.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!