Bakery-Style Chocolate Chip Cookies
Classic bakery-style chocolate chip cookies with crisp edges, soft chewy centers, and plenty of melty chocolate chips.
Equipment
Ingredients
Ingredients
unsalted butter (room_temperature)
113 g
brown sugar
100 g
granulated sugar
50 g
egg (room_temperature)
1 piece
egg yolk (room_temperature)
1 piece
vanilla extract
10 ml
all-purpose flour
156 g
cornstarch
4 g
baking soda
2 g
baking powder
1 g
salt
1.5 g
chocolate chips
135 g
Instructions
Cream butter and sugars
Cream room-temperature butter with brown and granulated sugars until light and fluffy.
Add eggs and vanilla
Mix in the egg, egg yolk, and vanilla extract until well combined.
Combine dry ingredients
Whisk together flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and mix just until combined.
Fold in chocolate chips
Gently fold in the chocolate chips until evenly distributed throughout the dough.
Chill the dough
Cover the dough and chill in the refrigerator for at least 30 minutes (or up to overnight).
Preheat the oven
Preheat oven to 185°C (365°F) and line a baking sheet with parchment paper.
Scoop cookie dough
Scoop approximately 75g (5 tbsp) portions of dough onto the prepared baking sheet, spacing them 5 cm apart. Add extra chocolate chips on top if desired.
Bake the cookies
Bake at 185°C for 10-12 minutes until edges are golden but centers still look slightly underdone.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in an airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 minutes to bake time.
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