Bakery Style Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies made in one bowl—crispy edges, soft centers, and loaded with melty chocolate.
Equipment
Ingredients
Ingredients
unsalted butter (softened)
225 g
dark brown sugar
150 g
granulated sugar
36 g
egg (large)
1 piece
egg yolk
1 piece
vanilla bean paste
15 ml
honey
30 ml
all-purpose flour
290 g
cornstarch
12 g
baking powder
2 g
baking soda
2 g
kosher salt
4.5 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 until light and creamed.
Add eggs and flavorings
Add the egg, yolk, vanilla and honey. Whisk aggressively 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 oven and portion dough
Preheat the oven to 175°C. Scoop the dough into 6 massive balls and place them several inches apart on a lined baking sheet.
Shape tall peaks if needed
If the dough isn't fully cold, shape each ball into a tall peak so it melts down into a thick cookie instead of spreading flat.
Bake the cookies
Bake at 175°C until edges are golden but centers remain soft and gooey.
Original recipe
Storage
Store in an airtight container. Freeze baked cookies up to 1 month; reheat directly from frozen.
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