Bakery Style Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies that are perfectly crisp on the edges and soft in the center.
Equipment
Ingredients
Dough
unsalted butter (softened)
225 g
dark brown sugar
150 g
granulated sugar
40 g
large egg
1 piece
egg yolk
1 piece
vanilla bean paste
15 ml
honey
20 ml
all-purpose flour
290 g
cornstarch
10 g
baking powder
2.5 g
baking soda
2.5 g
kosher salt
4.5 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 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 dry ingredients to wet ingredients & fold until just combined… don't overmix!
Fold in 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.
Shape and bake cookies
Scoop the dough into 6 massive balls and place them several inches apart on a lined baking sheet. Shape each ball into a tall peak if dough isn't fully cold.
Original recipe
Storage
Store in airtight container. Cookies can be frozen as dough balls for up to 3 months
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