Bakery-Style Thick Chocolate Chip Cookies
Thick, chewy chocolate chip cookies with bakery-style edges
Ultra-thick, bakery-style chocolate chip cookies with golden edges and chewy centers packed with two types of chocolate.
Equipment
Ingredients
Dough
European unsalted butter (cold, cubed)
227 g
brown sugar
180 g
granulated sugar
110 g
large egg
1 piece
large egg yolk
1 piece
vanilla bean paste
1 tbsp
all-purpose flour
405 g
espresso powder
1 tsp
baking powder
1 tsp
baking soda
0.5 tsp
salt
0.5 tsp
cornstarch
1 tsp
semi-sweet chocolate chips
1.5 cup
milk chocolate chips
0.5 cup
Instructions
Preheat oven
Preheat oven to 175°C and prepare baking trays.
Cream butter and sugars
Combine cold cubed butter with brown and granulated sugars in a large mixing bowl.
Add eggs and vanilla
Add egg, egg yolk, and vanilla bean paste to the creamed mixture and mix until fully incorporated.
Whisk dry ingredients
In a separate bowl, whisk together flour, espresso powder, baking powder, baking soda, salt, and cornstarch.
Combine wet and dry ingredients
Gradually add dry ingredients to wet ingredients and mix on low speed just until no dry flour remains.
Fold in chocolate chips
Fold semi-sweet and milk chocolate chips into the dough until evenly distributed.
Shape cookie dough
Scoop dough into large portions (~170g each) and roll into tall balls. Place on prepared baking trays with space between each.
Chill dough
Chill dough balls for 30-60 minutes for thicker cookies and better flavor.
Bake cookies
Bake at 175°C for 18 minutes until edges are golden brown while centers still look slightly soft.
Shape cookies round
Immediately after baking, gently swirl a large round cookie cutter around each cookie to create perfectly round shapes. Top with extra chocolate chips and flaky sea salt if desired.
Cool cookies
Let cookies cool on baking tray for 10-15 minutes before transferring to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen - add 2-3 minutes to bake time.
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