Bakery Style Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
unsalted butter (softened)
227 g
dark brown sugar
165 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
12 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 ingredients
Gradually add dry ingredients to wet ingredients 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 oven
Preheat the oven to 175°C.
Shape cookies
Scoop dough into 6 massive balls. Shape each ball into a tall peak if dough is not fully cold so cookies bake thick instead of spreading flat.
Bake cookies
Bake for 15 minutes until edges are crispy and centers are gooey.
Original recipe
Storage
Store in airtight container. Reheat briefly for fresh-baked taste.
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