The BEST Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies with crisp edges and soft, melty centers.
Equipment
Ingredients
Main
unsalted butter (softened)
227 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
3.75 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 until light and creamed.
Add eggs and liquid ingredients
Add the whole egg, egg yolk, vanilla bean paste and honey, then whisk aggressively until smooth.
Mix dry ingredients
Whisk the flour, baking powder, baking soda, cornstarch and salt together in a separate bowl.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and fold until just combined. Do not overmix.
Fold in chocolate
Gently fold both types of chocolate into the dough until evenly distributed.
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 the oven
Preheat the oven to 175°C.
Shape the cookies
Scoop the dough into 6 large balls, shaping each into a tall peak if the dough is not fully cold. Place them several inches apart on a lined baking sheet.
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 as dough balls and baked straight from frozen, adding 1-2 extra minutes to bake time.
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