Bakery style cookies

Crunchy on the outside, soft and chewy on the inside. For me that describes the perfect cookie.

These are chocolate cookies with chunks of almonds and orange zest. So chocolate, orange and almond cookies? 🤔.

I added 350g of chocolate to the dough making sure you get a nice chunk of ooey gooey chocolate with every bite. What I love about this recipe is you can easily freeze the dough and that way you’ll always be able to have a batch on hand.

Ingredients

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

227 grams unsalted butter, at room temperature

100 grams granulated sugar

247 grams lightly packed light brown sugar

2 teaspoons vanilla extract

2 large eggs, at room temperature

350g grams semi sweet chocolate chips

Directions

Preheat oven to 180°c. Line baking sheet with parchment paper.

In a bowl combine the flour, baking soda, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.

Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 48 hours. This makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to roll into balls.

Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.