Thick Chocolate Chip Cookies

Steps

1. 1

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

   Start 2-minute timer
2. 2

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

   Start 3-minute timer
3. 3

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

   Start 4-minute timer
4. 4

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

5. 5

   Gradually add the dry-ingredient mixture to the wet mixture, mixing until combined.

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 6-ounce balls and place them on a baking sheet.

8. 8

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

   Start 2-hour timer
9. 9

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Prepare a baking sheet.

10. 10

    Place 3–4 frozen cookie dough balls on the 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.

    Start 18-minute timer
12. 12

    Let the cookies cool completely before serving.