Bakery Style Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies with crispy edges and soft centers—made in one bowl and guaranteed to impress.
Equipment
Ingredients
Ingredients
unsalted butter (softened)
225 g
dark brown sugar
150 g
granulated sugar
36 g
large egg
1 piece
egg yolk
1 piece
vanilla bean paste
15 ml
honey
20 ml
all-purpose flour
290 g
cornstarch
6 g
baking powder
2 g
baking soda
2 g
kosher salt
4 g
semi-sweet chocolate chips
135 g
milk chocolate (chopped)
90 g
Instructions
Cream butter and sugars
In a bowl, whisk the softened butter with the sugars aggressively for about 3 mins until light & creamed.
Add wet ingredients
Add the egg, yolk, vanilla & honey. Whisk aggressively for 3 more mins until smooth.
Mix dry ingredients
Whisk the flour, baking powder, baking soda, corn starch and salt together in a new bowl.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients & fold until just combined… don't overmix!
Add chocolate
Fold in the chocolate chips and chopped milk chocolate.
Chill the dough
Chill the dough for at least 2 hours in the fridge, OR 45 mins to 1 hour in the freezer.
Preheat oven and prepare baking sheet
Preheat the oven to 175°C. Line a baking sheet with parchment paper.
Shape and bake cookies
Scoop the dough into 6 massive balls (think mountains) & place them several inches apart on the lined baking sheet. If dough isn't fully cold, shape each ball into a tall peak.
Original recipe
Storage
Store in airtight container. Cookies stay gooey at room temperature for 2 days.
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