Bakery Style Chocolate Chip Cookies
Thick, gooey chocolate chip cookies with crispy edges and soft centers, just like a bakery makes.
Equipment
Ingredients
Ingredients
unsalted butter (softened)
225 g
dark brown sugar
150 g
granulated sugar
37 g
large egg
1 piece
egg yolk
1 piece
vanilla bean paste
15 ml
honey
30 ml
all-purpose flour
290 g
cornstarch
10 g
baking powder
2 g
baking soda
3 g
kosher salt
4 g
semi-sweet chocolate chips
135 g
milk chocolate (chopped)
90 g
Instructions
Cream butter and sugars
Whisk the softened butter with both sugars until light and fluffy.
Add eggs and flavorings
Add the egg, egg yolk, vanilla bean paste, and honey. Whisk until smooth.
Mix dry ingredients
Whisk flour, cornstarch, baking powder, baking soda, and salt together in a separate bowl.
Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add chocolate
Gently fold in both types of chocolate until evenly distributed.
Chill the dough
Refrigerate the dough for at least 2 hours, or freeze for 45-60 minutes for faster chilling.
Preheat the oven
Preheat oven to 175°C and line a baking sheet with parchment paper.
Shape the cookies
Scoop dough into 6 large balls and place them several inches apart on the baking sheet. Shape into tall peaks if the dough is not fully chilled.
Bake the cookies
Bake for 15 minutes until the edges are crispy and the centers are still gooey.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen unbaked for up to 3 months.
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