The first nine weeks of school ends this Friday. I can’t believe how fast it is going by. Didn’t they start back after summer vacation like last week? Everyone kept telling me that as you get older, the days, weeks and years go by faster and faster. I have to say that I totally agree with that. It seems like my kids are growing up in warp speed. It needs to stop!!!
Speaking of school, one of my favorite things about school days when I was little was coming home and eating my afternoon snack. I don’t remember all of the things that I had, but a few do stand out in my memory. Fresh baked cookies are definitely one of them. My mom always made me the traditional Tollhouse recipe. I thought they were the best cookies anywhere.
I think my kids feel that way about these Bakery Style Chocolate Chunk Cookies. They get so excited when I make them and eat them all up quickly. I made them really big like bakery style cookies. They are just perfect. Crispy on the outside edge, but soft and chewy in the middle. Yum!
I was incredibly happy when I found this recipe. I can’t tell you just how long these stay fresh because chocolate chip cookies just don’t last long in this house!
- ½ lb (2 sticks) unsalted butter (at room temp)
- 1 cup light brown sugar, packed
- ½ cup sugar
- 2 teaspoons pure vanilla extract
- 2 eggs (at room temp)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ lb semisweet chocolate jumbo chips or chunks
- Preheat oven to 350°.
- Line a cookie sheet with parchment paper or Silpat mat. Set aside.
- With an electric mixer, mix together butter, brown sugar and white sugar. Mix on low until light and fluffy.
- Add in the vanilla and eggs. Mix on low speed until well combined.
- Whisk together the flour, baking soda, and salt.
- Add flour mixture to butter mixture slowly. Blend on low speed until just combined.
- Fold in your chocolate chips/chunks.
- Use a large ice cream scoop to scoop batter and drop onto your baking sheet.
- Using your hand, slighly flatten each cookie.
- Put in the oven and bake for 12 minutes. (They will look slightly underdone in the middle, but you do not want to overbake these)
- Remove from oven and let cool for 3-4 minutes. Then you can transfer them to a wire rack to finish cooling.
This recipe was adapted from Eclectically Vintage.