Bakery Style Chocolate Chip Cookies
Thick, gooey bakery-style chocolate chip cookies with crisp edges and a soft, molten center.
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
13 g
honey
21 g
all-purpose flour
290 g
cornstarch
12 g
baking powder
2 g
baking soda
3 g
kosher salt
4.5 g
semi-sweet chocolate chips
135 g
milk chocolate (chopped)
85 g
Instructions
Cream butter and sugars
Beat the softened butter with both sugars until light and fluffy.
Add eggs, vanilla, and honey
Whisk in the egg, egg yolk, vanilla bean paste, and honey until smooth.
Mix dry ingredients
Whisk together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
Combine wet and dry ingredients
Gradually fold the dry mixture into the wet mixture until just combined—avoid overmixing.
Fold in chocolate
Gently fold the semi-sweet chips and chopped milk chocolate into the dough.
Chill the dough
Refrigerate the dough for at least 2 hours or freeze for 45–60 minutes until firm.
Preheat the oven
Heat the oven to 175 °C and line a baking sheet with parchment.
Shape the cookies
Scoop the chilled dough into 6 large mounds, shaping each into a tall peak and spacing them well apart.
Bake the cookies
Bake for 15 minutes until the edges are golden and centers remain gooey.
Original recipe
Storage
Store in an airtight container; reheat briefly to restore gooey centers.
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