This post is definitely late, so I`m sorry! I wanted to post earlier this week, but this was a crazy week! I`m taking my last undergraduate course to finish up my management minor this summer and I had a midterm on Thursday and a homework assignment. At the same time, I was applying for full time jobs and setting up interview dates. I`m glad the weekend is here!
I`m addicted to baking cookies. If zombies or vampires or werewolves were to attack my house, I would have a stash of cookies to chuck at them. Hence, I am constantly trying different chocolate chip recipes. I came around this one and it looked amazing!
I saw the recipe on Just Baked and adapted the recipe from there. I`ve heard about the Dahlia Bakery from the cookbook. Even though this recipe isn`t the same exact one from the Dahlia Bakery in Seattle since I adapted the recipe, it`s still taste wonderful!
If you`re looking for a bakery style chocolate chip cookie, this is it! I wonder why? Haha, these cookies look and have that crunchy texture cookies you expect and crave from bakeries. 🙂
I used some semi-sweet chocolate chips and a chopped up chocolate bar for the chocolate “chunks”. You can always substitute with whatever you have, or crave at the moment!
§ 3 large eggs, room temperature
§ 1 tablespoon vanilla extract
§ 3 1/2 cups all purpose flour
§ 1 teaspoon baking soda
§ 1 teaspoon baking powder
§ 1 1/2 teaspoon kosher salt
§ 1 1/2 cup (20 tablespoons) unsalted butter, softened
§ 1 cup brown sugar, packed
§ 1 1/4 cup granulated sugar
§ 3.4 oz dark chocolate bar, chopped
§ 1 cup semi-sweet chocolate chips
– baking sheet(s)
– parchment paper
– 1 small bowl
– 2 large bowl
– Electric mixer
– 2 whisks
– 1 rubber spatula
– 1 cookie scoop (optional)
– cooling rack
10. Allow cookies to cool on the baking sheet for 10 minutes, before removing to cool completely on cooling rack.