Bakery Style Chocolate Chip Cookies
Bakery Style Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, cold and cubed
- 3/4 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1 tablespoon milk powder
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- 3/4 cup milk chocolate chips
- as needed flaky sea salt, for topping
Instructions
- 1
In a bowl, combine the all-purpose flour, cornstarch, espresso powder, baking soda, milk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min
- 2
In a stand mixer fitted with the paddle attachment, add the cold cubed unsalted butter, dark brown sugar, and granulated sugar. Mix on medium speed for about 2–3 minutes, until the mixture is light and creamy.
⏱️ 3 min
- 3
Add the large egg, egg yolk, and vanilla bean paste to the creamed butter and sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed to incorporate all ingredients.
⏱️ 2 min
- 4
Gradually add the prepared dry ingredients from Step 1 to the wet mixture. Mix on low speed just until combined. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min
- 5
Stir in the semi-sweet chocolate chips and milk chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the cookie dough and refrigerate for at least 2 hours. For deeper flavor and thicker cookies, you can refrigerate the dough for up to 24 hours.
⏱️ 120 min
- 7
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350
- 8
Scoop large portions of dough (approximately 1 ounce each) and loosely roll them into balls. For a bakery-style appearance, keep the dough balls tall rather than flattening them.
⏱️ 4 min
- 9
Place the scooped dough balls onto the prepared baking sheet. Bake for 15-16 minutes, or until the edges are set and lightly golden, while the centers remain soft and slightly underbaked. Immediately after removing from the oven, sprinkle flaky sea salt on top of the warm cookies.
⏱️ 16 min•🌡️ 350
- 10
Allow the cookies to cool on the baking sheet for 5–10 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery Style Chocolate Chip Cookies
- 3/4 cup unsalted butter, cold and cubed
- 3/4 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1 tablespoon milk powder
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- 3/4 cup milk chocolate chips
- as needed flaky sea salt, for topping
Instructions
- 1
In a bowl, combine the all-purpose flour, cornstarch, espresso powder, baking soda, milk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 2
In a stand mixer fitted with the paddle attachment, add the cold cubed unsalted butter, dark brown sugar, and granulated sugar. Mix on medium speed for about 2–3 minutes, until the mixture is light and creamy.
⏱️ 3 min - 3
Add the large egg, egg yolk, and vanilla bean paste to the creamed butter and sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed to incorporate all ingredients.
⏱️ 2 min - 4
Gradually add the prepared dry ingredients from Step 1 to the wet mixture. Mix on low speed just until combined. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min - 5
Stir in the semi-sweet chocolate chips and milk chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the cookie dough and refrigerate for at least 2 hours. For deeper flavor and thicker cookies, you can refrigerate the dough for up to 24 hours.
⏱️ 120 min - 7
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350 - 8
Scoop large portions of dough (approximately 1 ounce each) and loosely roll them into balls. For a bakery-style appearance, keep the dough balls tall rather than flattening them.
⏱️ 4 min - 9
Place the scooped dough balls onto the prepared baking sheet. Bake for 15-16 minutes, or until the edges are set and lightly golden, while the centers remain soft and slightly underbaked. Immediately after removing from the oven, sprinkle flaky sea salt on top of the warm cookies.
⏱️ 16 min•🌡️ 350 - 10
Allow the cookies to cool on the baking sheet for 5–10 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 10 min