Bakery Style Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
unsalted butter (softened)
227 g
dark brown sugar
150 g
granulated sugar
37.5 g
large egg
1 piece
egg yolk
1 piece
vanilla bean paste
15 ml
honey
30 ml
all-purpose flour
290 g
cornstarch
10 g
baking powder
2.5 g
baking soda
2.5 g
kosher salt
3.75 g
semi-sweet chocolate chips
135 g
milk chocolate (chopped)
85 g
Instructions
Cream butter and sugars
In a bowl, whisk the softened butter with the sugars aggressively for about 3 mins until light & creamed.
Add egg, yolk, vanilla and honey
Add the egg, yolk, vanilla & honey. Whisk aggressively for 3 more mins until smooth.
Mix dry ingredients
Whisk the flour, baking powder, baking soda, corn starch and salt together in a new bowl.
Combine wet and dry ingredients
Gradually add dry ingredients to wet and fold until just combined… don’t overmix!
Fold in chocolate
Fold in the chocolate chips and chopped milk chocolate.
Chill the dough
Chill the dough for at least 2 hours in the fridge, OR 45 mins to 1 hour in the freezer.
Preheat oven
Preheat the oven to 175°C (350°F).
Shape cookies
Scoop the dough into 6 massive balls and place them several inches apart on a lined baking sheet. Shape each ball into a tall peak if dough is not fully cold.
Bake cookies
Bake until edges are golden and centers look slightly underbaked.
Original recipe
Storage
Store in an airtight container. Reheat briefly to restore gooey centers.
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