Bakery Style Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies with crispy edges and soft centers. Made in one bowl with a secret chill time for the ultimate cookie experience.
Equipment
Ingredients
Main
unsalted butter (softened)
226 g
dark brown sugar
150 g
granulated sugar
37.5 g
large egg
1 piece
egg yolk
1 piece
vanilla extract
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)
85 g
Instructions
Cream butter and sugars
Whisk the softened butter with both sugars aggressively for about 3 minutes until light and creamed.
Add wet ingredients
Add the egg, egg yolk, vanilla extract and honey. Whisk aggressively for 3 more minutes until smooth.
Mix dry ingredients
In a new bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt.
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 the semi-sweet chocolate chips and chopped milk chocolate into the dough.
Chill the dough
Chill the dough for at least 2 hours in the fridge, or 45 minutes to 1 hour in the freezer for faster results.
Preheat oven
Preheat the oven to 175°C. Line a baking sheet with parchment paper.
Shape cookies
Scoop the dough into 6 massive balls and place them several inches apart on the lined baking sheet. If dough is not fully cold, shape each ball into a tall peak so it melts into a thick cookie instead of spreading flat.
Bake cookies
Bake for 15 minutes until the edges are crispy and the centers are gooey.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen baked or unbaked.
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