Bakery-Style Thick Chocolate Chip Cookies

Ingredients

• 227 g European unsalted butter (Cold and cubed)
• 180 g Brown sugar
• 110 g Granulated sugar
• 1 Large egg
• 1 Large egg yolk
• 1 tbsp Vanilla bean paste
• 405 g All-purpose flour
• 1 tsp Espresso powder
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Salt
• 1 tsp Cornstarch
• 1.5 cup Semi-sweet chocolate chips
• 0.5 cup Milk chocolate chips
• Extra chocolate chips (A few, for topping if desired)
• Flaky sea salt (A light sprinkle, if desired)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper.

2. 2

   In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar.

3. 3

   Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat on medium speed for 2–3 minutes until well combined.

4. 4

   Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed.

5. 5

   In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.

6. 6

   Gradually add the dry ingredients to the wet mixture and mix on low speed just until no dry flour remains. Do not overmix.

7. 7

   Fold in the semi-sweet and milk chocolate chips until evenly distributed throughout the dough.

8. 8

   Scoop the dough into large portions of about 6 ounces each and roll them into tall balls. Place them on the prepared trays with plenty of space between each cookie.

9. 9

   For thicker cookies, chill the dough balls for 30–60 minutes, or overnight for better flavor and texture.

10. 10

    Bake at 350°F (175°C) for 18 minutes, until the edges are golden brown and set while the centers still look slightly soft.

11. 11

    If desired, immediately after baking, gently swirl a large round cookie cutter around each cookie to make the cookies round. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired.

12. 12

    Let the cookies cool on the baking tray for 10–15 minutes, then transfer them to a wire rack to cool completely.

Notes

The source does not state an exact yield; eight portions is estimated from the approximately 6-ounce dough balls and total dough quantity.

Nutrition per serving

• dessert
• baking
• cookies
• American
• vegetarian
• contains gluten
• contains dairy
• contains eggs