Bakery Style Chocolate Chip Cookies
Total Time
35 minutes + overnight chill
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(43)
Ingredients
6 cookies
- 2 1/4 cup (292g) all purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (220g) unsalted European style butter, room temp
- 3/4 cup (150g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 egg yolk, room temp
- 1 1/2 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 1 cup (160g) good quality dark chocolate wafers or chips
- 3/4 cup (130g) good quality milk chocolate bar, chopped
- Flaky sea salt for sprinkling
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Preparation
Chef’s notes
BUTTER – I HIGHLY recommend using European style (also known as cultured) butter here in order to get that rich bakery-style flavor. You’d be surprised by how much depth it adds to a cookie. If you can’t get your hands on some, it’s OK to can use standard unsalted butter.
HOW TO FREEZE – Once the dough has chilled overnight, place the firm cookie dough balls into a freezer safe ziplock bag. They will keep in the freezer for up to 3 months. When you want a fresh cookie, place the frozen cookie dough on a baking sheet lined with parchment paper, then preheat the oven to 340F (yes, 340, not 350). Bake for 18-20 minutes or until the edges are golden. Wack the pan against the counter a couple times to help flatten them out, then cool and enjoy!