Bakery Style Chocolate Chip Cookies

• Prep Time: 15 min

• Cook Time: 20 min

• Total Time: 40 min

• Yield: 12 -3Tbsp cookies

Ingredients:

Preparation:

• 280g all purpose flour

• 4g baking soda

• 3g salt

• 170g unsalted butter, melted and cooled

• 150g dark brown sugar

• 100g granulated sugar

• 1 egg + 1 egg yolk, room temperature

• 8g vanilla extract

• 112g semi-sweet chocolate chips

• 112g milk chocolate chips

1. Preheat oven to 375°F. Line baking sheets with parchment or spray with non-stick spray.

2. Cream butter with sugars until light and fluffy (about 2-3 minutes). Mix in vanilla and eggs one at a time.

3. Add flour, baking soda, and salt. Mix on low until combined. If dough is too wet, add flour 1 tablespoon at a time.

4. Fold in chocolate chips. Scoop dough (1/4 cup for large cookies, 1.5 tablespoons for medium) onto baking sheets. Press extra chocolate chips on top if desired.

5. Freeze for 1 hour, or refrigerate overnight.

6. Bake one tray at a time: 10–12 minutes for large cookies, 7-8 minutes for small. Cool on a wire rack.

7. Store in an airtight container. Makes 1 dozen large or 2 dozen small cookies.

   Note: *I added 1/4 cup additional flour, and only 115g semi sweet chips plus 2 or three on the tops. Definitely needed refrigeration time. Might try 1 Tbsp. cornstarch next time. I made 1 3Tbsp cookie, then the rest 2 Tbsp. I'm estimating that it makes 27 2-Tbsp sized cookies at 159 Cal. 2g Protein, 15g Net Carbs, 7g Fat 1g Fiber

• Calories: 385 for big, 159 for 2 Tbsp

• Protein: 2g

• Net Carbs: 15g

• Fat: 7g

• Fiber: 1g

Nutrition per Serving (2 Tbsp size):

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