Thick 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 cold egg (Use cold.)
• 1 cold egg yolk (Use cold.)
• 1 cup unsalted butter (Cold and cubed.)
• 1 tbsp vanilla bean paste
• 1 cup semi-sweet chocolate chips
• 0.5 cup milk chocolate chunks
• salt (A pinch.)
• 0.5 tsp espresso powder coffee (The source also refers to this as instant coffee.)

Steps

1. 1

   Cut the cold butter into cubes and place it in 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. Mix to combine.

5. 5

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

6. 6

   Add the semi-sweet 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 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 number of cookies produced; using 4-ounce portions, this quantity makes approximately 10 cookies. The source does not specify the type of prepared baking sheet.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• chewy
• vegetarian