Chocolate Chip Cookies: The Bakery Style

Guys, I met Brekin Meyer last night. Like actually met him as in shook his hand and talked to him. I didn’t think I would be so excited but after my friend almost ran him over in the parking garage of the movie theater, I was so excited that it was actually him. And that’s not all, I sat right behind Jason Statham and his girlfriend during the movie. I literally sat right behind him as in I could have reached out and touched his head. And turns out his model girlfriend eats milk duds… so if a model is eating candy, I don’t feel so bad that I just ate two mini snickers 🙂

Anyway, back to the real world and these cookies. We just recently celebrated our 1 year blogiversary and it got me all sentimental about our very first post. It’s the one about my life long quest to find the perfect chocolate chip cookie recipe and I realized, I’ve been slacking on that quest. So today, it’s back to business which is why I present you with these- Chocolate Chip Cookies: The Bakery Style. (If you’d like to revisit all of the experimental chocolate chip cookie recipes, here’s the classic, the decadent, and the loaded.)

In full disclosure, I originally planned to make Chocolate Chip Cookies: The Nutty but chickened out at the last moment. We are not a fan of nuts in our cookies in my family and the look from my sister when I took chopped walnuts out of the grocery bag was one of true terror. So I caved and omitted the nuts. Maybe next time…

What I love about these cookies is that they taste like they were bought from a bakery! And maybe that’s because it’s adapted from Love From the Oven’s copycat recipe for Levain Bakery’s famous chocolate chip walnut cookies. Although I’ve never had a Levain cookie, if they taste anything like these, I’ll definitely eat a few 🙂 Hope you enjoy!

-Kelly

Ingredients:

• 2 sticks butter
• 1/2 cup sugar
• 3/4 cup light brown sugar
• 3/4 cup dark brown sugar
• 2 eggs
• 2 tsp. vanilla
• 3 cups flour
• 1 small box vanilla pudding
• 1 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 cup chocolate chips
• 1 4oz. bar chocolate, chopped (any kind of chocolate you prefer)

Directions:

1. Pre-heat oven to 375 degrees.
2. In large mixing bowl, mix butter and sugars until creamy. Add eggs one at a time. Add vanilla.
3. In separate bowl, combine flour, pudding mix, baking soda and baking powder. Add flour mixture to bowl in increments.
4. Stir in chocolate chips and chocolate.
5. Scoop dough into balls and place on cookie sheet. I used a large cookie scoop and spaced it out to where I could only fit 6 dough balls on a sheet at one time.
6. Bake 12-14 minutes. (More or less depending on size of cookies.)
7. Let cool, or don’t, and enjoy!