The BEST Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies with crispy edges and a soft, melty center. Made in one bowl and perfect every time.
Equipment
Ingredients
Ingredients
unsalted butter (softened)
226 g
dark brown sugar
150 g
granulated sugar
38 g
large egg
1 piece
egg yolk
1 piece
vanilla bean paste
13 g
honey
20 g
all-purpose flour
290 g
cornstarch
5 g
baking powder
2 g
baking soda
3 g
kosher salt
4 g
semi-sweet chocolate chips
135 g
milk chocolate (chopped)
90 g
Instructions
Cream butter and sugars
Whisk the softened butter with the sugars aggressively for about 3 minutes until light and creamed.
Add eggs and flavorings
Add the egg, yolk, vanilla and honey. Whisk aggressively for 3 more minutes until smooth.
Mix dry ingredients
Whisk the flour, baking powder, baking soda, cornstarch and salt together in a new bowl.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients and fold until just combined. Do not overmix.
Fold in chocolate
Fold in the chocolate chips and chopped milk chocolate until evenly distributed.
Chill the dough
Chill the dough for at least 2 hours in the fridge, or 45 minutes to 1 hour in the freezer.
Preheat the oven
Preheat the oven to 175°C.
Shape the cookies
Scoop the dough into 6 massive balls and place them several inches apart on a lined baking sheet. If the dough isn't fully cold, shape each ball into a tall peak.
Bake the cookies
Bake for 15 minutes until edges are crispy and the centers are gooey.
Original recipe
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days
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