Bakery-Style Thick Chocolate Chip Cookies
Bakery-Style Thick Chocolate Chip Cookies
Ingredients
- 227 g cold European unsalted butter, cubed
- 180 g brown sugar
- 110 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla bean paste
- 405 g all-purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup milk chocolate chips
- as needed flaky sea salt, for topping, if desired
Instructions
- 1
Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar.
⏱️ 2 min
- 3
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined.
⏱️ 3 min
- 4
Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix.
⏱️ 3 min
- 7
Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 8
Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie.
⏱️ 5 min
- 9
For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture).
⏱️ 30 min
- 10
Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft.
⏱️ 18 min•🌡️ 350
- 11
If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired.
⏱️ 2 min
- 12
Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery-Style Thick Chocolate Chip Cookies
- 227 g cold European unsalted butter, cubed
- 180 g brown sugar
- 110 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla bean paste
- 405 g all-purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup milk chocolate chips
- as needed flaky sea salt, for topping, if desired
Instructions
- 1
Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar.
⏱️ 2 min - 3
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined.
⏱️ 3 min - 4
Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix.
⏱️ 3 min - 7
Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 8
Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie.
⏱️ 5 min - 9
For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture).
⏱️ 30 min - 10
Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft.
⏱️ 18 min•🌡️ 350 - 11
If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired.
⏱️ 2 min - 12
Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min