Thick Chocolate Chip Cookies

Ingredients

• 285 g all-purpose flour
• 0.25 tsp baking soda
• 0.5 tsp baking powder
• 1 tsp 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 (A pinch)
• 0.5 tsp instant coffee

Steps

1. 1

   Cut the cold unsalted butter into cubes and place it in a bowl or stand mixer. Beat on high for about 2 minutes, until creamy.

2. 2

   Add the dark brown sugar and granulated sugar to the butter. 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, cornstarch, salt, and instant coffee.

5. 5

   Gradually add the dry ingredients to the wet mixture, mixing as you go.

6. 6

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

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.

9. 9

   Preheat the oven to 350°F.

10. 10

    Place 3–4 frozen cookie dough balls 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 a precise cooling time. The recipe yields approximately seven 6-ounce cookies, depending on scooping accuracy.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• New York-style
• chewy
• vegetarian