Bakery-Style Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted butter (High quality; softened)
• 0.75 cup Dark brown sugar
• 3 tbsp Granulated sugar
• 1 Large egg (Use the whole egg)
• 1 Egg yolk
• 1 tbsp Vanilla bean paste (Or vanilla extract)
• 2 tsp Honey
• 2.25 cup All-purpose flour
• 1.5 tsp Cornstarch
• 0.5 tsp Baking powder
• 0.5 tsp Baking soda
• 0.75 tsp Kosher salt
• 0.75 cup Semisweet chocolate chips
• 0.5 cup Milk chocolate (Chopped; quality matters)

Steps

1. 1

   In a bowl, whisk the softened butter and both sugars vigorously for about 3 minutes, until light and creamed. A stand mixer may be used instead.

2. 2

   Add the whole egg, egg yolk, vanilla bean paste (or extract), and honey. Whisk vigorously for 3 more minutes, until smooth.

3. 3

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

4. 4

   Gradually add the dry ingredients to the wet mixture and fold just until combined. Do not overmix.

5. 5

   Fold in the semisweet chocolate chips and chopped milk chocolate.

6. 6

   Cover and chill the dough in the refrigerator for at least 2 hours, or in the freezer for 45 minutes to 1 hour.

7. 7

   Preheat the oven to 350°F (175°C). Line a baking sheet.

8. 8

   Scoop the dough into 6 large balls and place them several inches apart on the lined baking sheet.

9. 9

   If the dough is not fully cold, shape each ball into a tall peak so it melts down into a thick cookie instead of spreading flat.

10. 10

    Bake for around 15 minutes.

Notes

The video transcript says to bake for around 15 minutes. The written instructions do not specify a bake time or a visual doneness cue.

Nutrition per serving

• dessert
• baking
• cookies
• American
• chocolate
• vegetarian