Bakery Style Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies that are perfect every time - just one bowl and absolutely massive.
Equipment
Ingredients
Ingredients
unsalted butter (softened)
227 g
dark brown sugar
165 g
granulated sugar
37 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 g
baking soda
2 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 the sugars aggressively for about 3 minutes until light and creamed.
Add eggs and flavorings
Add the egg, yolk, vanilla and honey. Whisk aggressively for 3 more minutes 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 the dry ingredients to the wet ingredients and fold until just combined. Don't overmix!
Fold in chocolate
Fold in the semi-sweet 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 (350°F).
Shape and bake 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.
Original recipe
Storage
Store in airtight container. Cookies can be frozen baked or unbaked.
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