Thick Chocolate Chip Cookies
Equipment
Ingredients
Cookie Dough
all purpose flour
285 g
baking soda
1 g
baking powder
2 g
corn starch
3 g
dark brown sugar
200 g
granulated sugar
37 g
egg (cold)
1 piece
egg yolk (cold)
1 piece
unsalted butter (cold, cubed)
225 g
vanilla bean paste
15 ml
semi sweet chocolate chips
250 g
milk chocolate chunks
125 g
salt
1 g
instant coffee
1 g
Instructions
Cream the butter
Place cubed cold butter in a bowl or stand mixer and beat on high until creamy, about 2 minutes.
Add sugars and beat
Add brown sugar and granulated sugar to the creamed butter. Beat on high for 2-3 minutes until well combined.
Add eggs and vanilla
Add cold egg, egg yolk, and vanilla bean paste. Mix on high for 3-4 minutes until everything is well incorporated.
Mix dry ingredients
In a separate bowl, combine flour, baking powder, baking soda, corn starch, salt, and instant coffee.
Combine wet and dry mixtures
Gradually add dry ingredients to the wet mixture. Add chocolate chips and chunks. Mix until just combined, do not overmix.
Form cookie dough balls
Scoop 6-ounce tall cookie dough balls and place on baking sheet.
Freeze the dough balls
Place the dough balls in the freezer for at least 2 hours or overnight.
Preheat oven
Preheat oven to 175°C (350°F).
Bake the cookies
Place 3-4 cookies on prepared baking sheet with 4 inches space between each. Bake for 16-18 minutes until edges are golden and crispy, center chewy and soft.
Cool the cookies
Let cookies cool completely on the baking sheet before serving.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 minutes to bake time.
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