Oh, Yum – Bakery Style Chocolate Chip Cookies Recipe!
Right now, we’re all doing a lot of baking. Or at least it seems like we all our from what I’ve seen on Instagram!
While being quarantined at home can get boring – it also has really forced me to get creative with what we have in our kitchen and pantry – and also find new ways to keep busy and have fun at home.
I’ve found myself painting more, tackling home projects (rather than just thinking about them and procrastinating) and I have definitely been baking a ton. In particular, I’ve been whipping up a lot of sweet treats, breads, and cookie recipes. Yum, yum, yum!
A couple of days ago I decided to whip up one of my very favourite treats: chocolate chip cookies. They are a good ol’ classic and they are totally delicious which is why I wanted to share my Bakery Style Chocolate Chip Cookies Recipe on here, too.
These cookies are sweet, chocolatey, gooey, and gigantic and they are one of my favourite things to whip up because they are also surprisingly easy to make.
Are these giant bakery-style chocolate chip cookies vegan?
This recipe, in particular, is not vegan, however, you can easily make it vegan! Simply swap out the eggs for an egg substitute (like applesauce) to make this recipe vegan-friendly and ensure your margarine and chocolate is vegan as well.
One thing that may make your Chocolate Chip Cookies Recipe look slightly different from the ones I’ve made would be the type of chocolate you use. I had planned on using chocolate chips for this recipe, but when we recently did our grocery shop the store was completely sold out of chocolate chips – so I had to get a bit creative.
So rather than use chocolate chips in my Chocolate Chip Cookies Recipe today, I used chocolate buttons and part of a dark chocolate bar. I simply rough chopped them and then added them to the cookie dough. These are larger chunks of chocolate though than you’d get if you used chocolate chips.
Bakery Style Chocolate Chip Cookies Recipe
Yield: 24 cookies
Time: 20 minutes for both prep and cook time
4 cups flour
1 1/2 cups butter or margarine, melted
1 cup granulated sugar
1 cups light brown sugar
1/2 cup of maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
2 cups chocolate chips (I actually ended up using chocolate buttons and a chocolate bar that I rough chopped because we didn’t have enough chocolate chips)
Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.
Begin making your dough by adding your flour, margarine, sugar, maple syrup, eggs, baking powder, baking soda, salt, and vanilla extract into a large bowl.
With a large spoon (or mixer) mix all the ingredients together until they take a cookie dough form. Ensure all the ingredients are well mixed into the dough – no one wants to bite into a pocket of flour!
Once your dough is all mixed up, add in your chocolate chips and mix again. (If you’re using larger pieces of chocolate as I did, then first rough chop them before adding them to your dough)
Scoop your cookie dough using your 1/4 measuring cup to form your cookies and place the scoops on the parchment paper baking sheet. Try to keep your cookies about 2 inches apart to ensure they do not bake together. (You may need to cook these in smaller batches or use multiple cooking sheets in order to cook all 24 cookies at once)
Bake for 13 – 15 minutes or until the edges are golden brown.
Remove from the oven and allow to cool for 5-10 minutes before moving from the pan. **Otherwise the cookies may break.