Bakery-Style Chocolate Chip Cookies

Ingredients

• 285 g all-purpose flour
• 0.25 tsp baking soda
• 0.5 tsp baking powder
• 1 tbsp cornstarch
• 1 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 egg (Cold)
• 1 egg yolk (Cold)
• 1 cup unsalted butter (Cold and cubed)
• 1 tbsp vanilla bean paste
• 1 cup semisweet chocolate chips
• 0.5 cup milk chocolate chunks
• salt (Pinch)
• 0.5 tsp espresso powder coffee (Instant coffee/espresso powder)

Steps

1. 1

   Add the cold, cubed butter to a mixing bowl or stand mixer. Beat on high for about 2 minutes, until creamy.

2. 2

   Add the dark brown sugar and granulated sugar. Beat on high for 2–3 minutes, until well combined.

3. 3

   Add the cold egg, cold egg yolk, and vanilla bean paste. Mix on high for 3–4 minutes, until everything is well incorporated.

4. 4

   In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, cornstarch, and espresso powder coffee.

5. 5

   Gradually add the dry ingredient mixture to the wet mixture, mixing as you go until incorporated.

6. 6

   Add the semisweet chocolate chips and milk chocolate chunks. Mix only until just combined; do not overmix the dough.

7. 7

   Scoop the dough into tall 4-ounce balls and place them on a baking sheet.

8. 8

   Freeze the dough balls for at least 2 hours or overnight.

9. 9

   Preheat the oven to 350°F.

10. 10

    Place 3–4 frozen cookies on a prepared baking sheet, leaving approximately 4 inches of space between each cookie.

11. 11

    Bake for 16–18 minutes, until the edges are golden and crispy while the centers remain chewy and soft.

12. 12

    Let the cookies cool completely before serving.

Notes

The source does not specify the type of prepared baking sheet or whether parchment should be used. The recipe yields approximately 12 large 4-ounce cookies, depending on the exact dough weight.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• American
• make-ahead
• freezer-friendly