Imported from the web

Bakery-Style Chocolate Chip Cookies

Name: Bakery-Style Chocolate Chip Cookies
Prep time: 20 min
Cook time: 16 min
Total time: 156 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.75 cup Unsalted butter (Cold and cubed); 0.75 cup Dark brown sugar; 0.333 cup Granulated sugar; 1 Large egg (Room temperature); 1 Egg yolk (Room temperature); 2 tsp Vanilla bean paste; 2 cup All-purpose flour; 1 tsp Cornstarch; 1 tsp Espresso powder; 0.5 tsp Baking soda; 1 tbsp Milk powder; 0.25 tsp Baking powder; 0.75 tsp Salt; 1 cup Semisweet chocolate chips; 0.75 cup Milk chocolate chips (Source does not specify a unit; 3/4 cup inferred from context); Flaky sea salt (For topping)

Recipe by Im’s foodstory Facebook

Imported by Belona Brahimi on SeeMeCook

Thick, bakery-style cookies with a soft center, golden edges, and both semisweet and milk chocolate chips. A brief chill—or a longer rest for deeper flavor—helps the dough bake up tall.

12 servings156 minAmerican

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Ingredients

0.75 cup Unsalted butter (Cold and cubed)
0.75 cup Dark brown sugar
0.333 cup Granulated sugar
1 Large egg (Room temperature)
1 Egg yolk (Room temperature)
2 tsp Vanilla bean paste
2 cup All-purpose flour
1 tsp Cornstarch
1 tsp Espresso powder
0.5 tsp Baking soda
1 tbsp Milk powder
0.25 tsp Baking powder
0.75 tsp Salt
1 cup Semisweet chocolate chips
0.75 cup Milk chocolate chips (Source does not specify a unit; 3/4 cup inferred from context)
Flaky sea salt (For topping)

Steps

1
In a bowl, combine the all-purpose flour, baking soda, baking powder, milk powder, espresso powder, cornstarch, and salt. Mix well.
2
Using a stand mixer fitted with the paddle attachment, mix the cold cubed butter, dark brown sugar, and granulated sugar on medium speed for 2–3 minutes, until creamy.
3
Add the egg, egg yolk, and vanilla bean paste. Mix until fully combined, scraping down the sides of the bowl as needed.
4
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined; do not overmix.
5
Stir in the semisweet and milk chocolate chips until evenly distributed.
6
Cover the dough and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor and thicker cookies.
7
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
8
Scoop large portions of dough, about 1 ounce each, and roll them loosely into balls. Keep the balls tall rather than flattening them for a bakery-style look.
9
Bake for 15–16 minutes, until the edges are set and lightly golden while the centers remain soft and slightly underbaked.
10
Immediately sprinkle flaky sea salt over the cookies after baking.
11
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack.

Notes

The source lists “3/4 milk chocolate chips” without a unit; the unit and corresponding quantity were not specified, so the amount is ambiguous. The source also says to scoop portions “about ounce each,” with no ounce value stated. Yield is not specified.