Bakery-Style Milk Chocolate Chip Cookies with Sea Salt
Bakery-Style Milk Chocolate Chip Cookies with Sea Salt
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 1 1/4 cups milk chocolate chips, large callets or chunks
- 1/2 teaspoon flaky sea salt, for dough
For Finishing
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper.
⏱️ 2 min•🌡️ 375
- 2
In a large mixing bowl, using a stand mixer with the paddle attachment (or a hand mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until they are fully incorporated into the butter mixture.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, corn starch, and 1/2 teaspoon of flaky sea salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Fold in the milk chocolate chips using a rubber spatula until they are evenly distributed throughout the cookie dough.
⏱️ 1 min
- 7
Using a large ice cream scoop (approximately 1/4 cup size), portion the dough into 4 large, uniform balls. Place them at least 3 inches apart on the prepared baking sheets. For a true bakery-style look, press a few extra milk chocolate chips into the tops of each dough ball.
⏱️ 5 min
- 8
Bake for 12 to 14 minutes, or until the edges are golden brown and the centers are still soft and slightly gooey. The exact baking time may vary depending on your oven.
⏱️ 14 min•🌡️ 375
- 9
Immediately upon removing the cookies from the oven, generously sprinkle them with the remaining 1/2 teaspoon of flaky sea salt. For perfectly round cookies, use a round cookie cutter slightly larger than the cookie to gently 'scoot' the edges inward while they are still hot and pliable.
⏱️ 2 min
- 10
Allow the cookies to cool on the baking sheets for 5 to 10 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery-Style Milk Chocolate Chip Cookies with Sea Salt
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 1 1/4 cups milk chocolate chips, large callets or chunks
- 1/2 teaspoon flaky sea salt, for dough
For Finishing
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper.
⏱️ 2 min•🌡️ 375 - 2
In a large mixing bowl, using a stand mixer with the paddle attachment (or a hand mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until they are fully incorporated into the butter mixture.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, corn starch, and 1/2 teaspoon of flaky sea salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Fold in the milk chocolate chips using a rubber spatula until they are evenly distributed throughout the cookie dough.
⏱️ 1 min - 7
Using a large ice cream scoop (approximately 1/4 cup size), portion the dough into 4 large, uniform balls. Place them at least 3 inches apart on the prepared baking sheets. For a true bakery-style look, press a few extra milk chocolate chips into the tops of each dough ball.
⏱️ 5 min - 8
Bake for 12 to 14 minutes, or until the edges are golden brown and the centers are still soft and slightly gooey. The exact baking time may vary depending on your oven.
⏱️ 14 min•🌡️ 375 - 9
Immediately upon removing the cookies from the oven, generously sprinkle them with the remaining 1/2 teaspoon of flaky sea salt. For perfectly round cookies, use a round cookie cutter slightly larger than the cookie to gently 'scoot' the edges inward while they are still hot and pliable.
⏱️ 2 min - 10
Allow the cookies to cool on the baking sheets for 5 to 10 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min