Bakery Style Chocolate Chip Cookies
Rich, gooey, and bakery-style chocolate chip cookies loaded with dark and milk chocolate and finished with a touch of sea salt.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ¼ cups all-purpose flour 292g
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted European style butter room temp (220g)
- ¾ cup dark brown sugar packed (150g)
- ¼ cup granulated sugar 50g
- 1 large egg plus 1 egg yolk, room temp
- 1 ½ teaspoon vanilla bean paste or 2 teaspoon vanilla extract
- 1 cup dark chocolate wafers or chips good quality (160g)
- ¾ cup milk chocolate bar chopped, good quality (130g)
- flaky sea salt for sprinkling
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat butter with dark brown sugar and granulated sugar until light and fluffy (2-3 minutes).
- Add egg, egg yolk, and vanilla paste or extract. Beat until creamy and well combined.
- Slowly mix in the dry ingredients just until combined.
- Fold in dark chocolate wafers and chopped milk chocolate.
- Use a large cookie scoop to place dough balls on lined baking sheet, leaving space between.
- Bake for 12–15 minutes, until edges are golden and centers appear just set. Let cool 5 minutes, then transfer to a rack.
- Sprinkle with flaky sea salt and enjoy warm or let cool completely.
Notes
For best texture, chill dough overnight. Can be stored in an airtight container at room temp for 3–4 days or frozen up to 3 months.