Bakery-Style Chocolate Chip Cookies

[mos]

Why do cookies in a bakery cost more? Is it because they are bigger? Maybe. Is it because they taste better? Not necessarily. Could it be that they were baked by a Bakery Chef with credentials from a Culinary College that know the science of food? Probably.

All of the favorite foods that we prepare and enjoy are all based on Food Science. For example, rice – a staple in every kitchen, has to go through a certain process in order for it to be edible.

We all know that you have to add a specific amount of water to a specific amount of rice; bring the water to a boil, then reduce the temperature and cover to prevent the water from evaporating. Then allow sufficient time to allow the specific amount of rice to absorb the specific amount of water.

Plus, remove the pan from the heat to prevent burning once the water has been absorbed. That whole process is Food Science. Want to have some fun? Watch a video by Alton Brown with the kids.

If they never thought about the food that they eat, this will change things forever. They may not want to become chefs, but they will consider science a little differently;-D

Back to my original comments about cookies – Bakery-Style Chocolate Chip Cookies. This recipe can make large bakery-style or the size that we usually make or buy. But…the larger cookie will have the ooey-gooey right in the middle that you find in the purchased cookie.

Chocolate Chip was chosen as my focus as it is pretty much the number one cookie. I think that this batter would serve for most cookies, just change the ingredients and use the science

Bakery-Style Chocolate Chip Cookies

2 cups all-purpose flour
1 cup cake flour
1 tsp corn starch
1 tsp baking soda
1/4 tsp baking powder
1 1/4 tsp kosher salt
1 cup unsalted butter, cold and cubed
1 cup light brown sugar
2/3 cup sugar
2 eggs
1 yolk
1 1/2 cups bittersweet chocolate chips
1 cup walnut halves

1. Line 2 baking sheets with parchment paper.
2. Whisk together all of the dry ingredients.
3. In a large bowl using a mixer, cream the butter and sugars on medium speed until light and fluffy, about 3 min.
4. Add all the eggs and beat on medium speed until combined.
5. Toss in the dry ingredients and mix on low speed just until incorporated.
6. Add the chocolate and walnuts and mix just to combine.
7. Divide the dough into 8 equal pieces. Place 4 balls of dough on each prepared baking sheet, then place in the freezer for one hour.
8. Meanwhile, preheat the oven to 400°.
9. Bake 1 sheet of cookies at a time for about 7 min then rotate the pan and cook for another 7-8 min. Don’t cook longer that 15 min.
10. Let the cookies rest at least 15 min before serving.
11. As we all know cookies are best warm, straight from the oven, so bake off only as many as you want to eat right away. If you only make four cookies, place the remaining four in baggies and freeze for up to a month.
12. *Note if you insist on making traditional size cookies, you can get about 16, but reduce the bake time by two min.

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