Bakery Style Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
unsalted butter (softened)
225 g
dark brown sugar
150 g
granulated sugar
38 g
large egg
1 piece
egg yolk
1 piece
vanilla bean paste
15 ml
honey
20 ml
all-purpose flour
290 g
cornstarch
12 g
baking powder
2 g
baking soda
3 g
kosher salt
4 g
semi-sweet chocolate chips
130 g
milk chocolate (chopped)
85 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 eggs and flavorings
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
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
Preheat the oven to 175°C (350°F).
Shape cookies
Scoop the dough into 6 massive balls & place them several inches apart on a lined baking sheet. Shape each ball into a tall peak if dough isn't fully cold.
Bake cookies
Bake the cookies until golden around the edges but still gooey in the center.
Original recipe
Storage
Store in airtight container. Freeze dough balls for fresh cookies anytime.
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