The BEST Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies with crispy edges and soft centers. These massive cookies are perfect for serious cookie lovers.
Equipment
Ingredients
Ingredients
unsalted butter (softened)
225 g
dark brown sugar
150 g
granulated sugar
38 g
large egg
1 piece
egg yolk
1 piece
vanilla bean paste
15 ml
honey
30 ml
all-purpose flour
290 g
cornstarch
7.5 g
baking powder
2.5 g
baking soda
2.5 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 wet ingredients
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
Gradually add the dry ingredients to the wet and fold until just combined. Do not 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 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. Shape each ball into a tall peak if the dough isn't fully cold.
Bake the cookies
Bake for 15 minutes until edges are crispy and the centers are gooey.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen for up to a month.
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