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 (Plus 1 egg yolk)
• 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, vigorously whisk the softened butter with the dark brown sugar and granulated sugar for about 3 minutes, until light and creamed. A stand mixer may be used.

2. 2

   Add the 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 kosher salt.

4. 4

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

5. 5

   Fold in the semisweet chocolate chips and chopped milk chocolate.

6. 6

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

9. 9

   Bake for around 15 minutes.

Notes

The source gives no cooling or doneness instructions beyond baking for around 15 minutes.

Nutrition per serving

• dessert
• cookies
• American
• baked
• chocolate
• vegetarian