Bakery-Style Thick Chocolate Chip Cookies

Ingredients

• 227 g European unsalted butter (Cold and cubed)
• 180 g Brown sugar
• 110 g Granulated sugar
• 1 Large egg
• 1 Large egg yolk
• 1 tbsp Vanilla bean paste
• 405 g All-purpose flour
• 1 tsp Espresso powder
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Salt
• 1 tsp Cornstarch
• 1.5 cup Semi-sweet chocolate chips
• 0.5 cup Milk chocolate chips
• Extra chocolate chips (Optional topping)
• Flaky sea salt (Optional light sprinkle for topping)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper.

2. 2

   Place the cold cubed butter, brown sugar, and granulated sugar in a large mixing bowl.

3. 3

   Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter and sugars on medium speed for 2–3 minutes, until well combined.

4. 4

   Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed.

5. 5

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

6. 6

   Gradually add the dry ingredients to the wet mixture. Mix on low speed only until no dry flour remains; do not overmix.

7. 7

   Fold in the semi-sweet chocolate chips and milk chocolate chips until they are evenly distributed throughout the dough.

8. 8

   Scoop the dough into large portions of about 6 ounces each and roll each portion into a tall ball.

9. 9

   Place the dough balls on the prepared baking trays, leaving plenty of space between them.

10. 10

    For thicker cookies, chill the dough balls for 30–60 minutes, or overnight for even better flavor and texture.

11. 11

    Bake at 350°F (175°C) for 18 minutes, until the edges are golden brown and set while the centers still look slightly soft.

12. 12

    If desired, immediately swirl a large round cookie cutter around each baked cookie to create perfectly round edges. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired.

13. 13

    Let the cookies cool on the baking trays for 10–15 minutes, then transfer them to a wire rack to cool completely.

Notes

The recipe does not specify an exact yield; approximately 10 cookies is estimated from portions of about 6 ounces each. Chilling is optional but recommended for thicker cookies. Optional toppings are unquantified.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• thick cookies
• American
• make-ahead