Bakery style chocolate chip cookies

171 mins
Serves 1
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Directions

  1. 1In a bowl add all purpose flour, baking soda, baking powder, milk powder, espresso powder , corn starch and salt. Mix well to combine.
  2. 2In a bowl add all purpose flour, baking soda, baking powder, milk powder, espresso powder , corn starch and salt. Mix well to combine.
  3. 3In a bowl add all purpose flour, baking soda, baking powder, milk powder, espresso powder , corn starch and salt. Mix well to combine.
  4. 4In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar.
  5. 5In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar.
  6. 6In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar.
  7. 7Mix on medium speed for about 2–3 minutes, until the mixture looks creamy.
  8. 8Mix on medium speed for about 2–3 minutes, until the mixture looks creamy.
  9. 9Mix on medium speed for about 2–3 minutes, until the mixture looks creamy.
  10. 10Add the egg, egg yolk, and vanilla bean paste.
  11. 11Add the egg, egg yolk, and vanilla bean paste.
  12. 12Add the egg, egg yolk, and vanilla bean paste.
  13. 13Mix until fully combined, scraping down the sides of the bowl as needed.
  14. 14Mix until fully combined, scraping down the sides of the bowl as needed.
  15. 15Mix until fully combined, scraping down the sides of the bowl as needed.
  16. 16Gradually add the dry ingredients to the wet mixture.
  17. 17Gradually add the dry ingredients to the wet mixture.
  18. 18Gradually add the dry ingredients to the wet mixture.
  19. 19Mix on low speed just until combined—do not overmix.
  20. 20Mix on low speed just until combined—do not overmix.
  21. 21Mix on low speed just until combined—do not overmix.
  22. 22Stir in the semi-sweet and milk chocolate chips until evenly distributed.
  23. 23Stir in the semi-sweet and milk chocolate chips until evenly distributed.
  24. 24Stir in the semi-sweet and milk chocolate chips until evenly distributed.
  25. 25Cover and refrigerate the dough for at least 2 hours ( or up to 24 hours for deeper flavor and thicker cookies).
  26. 26Cover and refrigerate the dough for at least 2 hours ( or up to 24 hours for deeper flavor and thicker cookies).
  27. 27Cover and refrigerate the dough for at least 2 hours ( or up to 24 hours for deeper flavor and thicker cookies).
  28. 28Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  29. 29Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  30. 30Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  31. 31Scoop large portions of dough (about ounce each) and roll loosely into balls. For a bakery look, keep them tall rather than flattened.
  32. 32Scoop large portions of dough (about ounce each) and roll loosely into balls. For a bakery look, keep them tall rather than flattened.
  33. 33Scoop large portions of dough (about ounce each) and roll loosely into balls. For a bakery look, keep them tall rather than flattened.
  34. 34Bake for 15-16 minutes, or until Edges are set and lightly golden. Centers are still soft and slightly underbaked.
  35. 35Bake for 15-16 minutes, or until Edges are set and lightly golden. Centers are still soft and slightly underbaked.
  36. 36Bake for 15-16 minutes, or until Edges are set and lightly golden. Centers are still soft and slightly underbaked.
  37. 37Sprinkle flaky sea salt on top immediately after baking.
  38. 38Sprinkle flaky sea salt on top immediately after baking.
  39. 39Sprinkle flaky sea salt on top immediately after baking.
  40. 40Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
  41. 41Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
  42. 42Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Ingredients

  • 0.75 cup unsalted butter, cold and cubed
  • 0.75 cup unsalted butter, cold and cubed
  • 0.75 cup unsalted butter, cold and cubed
  • 0.75 cup dark brown sugar
  • 0.75 cup dark brown sugar
  • 0.75 cup dark brown sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 egg yolk, room temp
  • 1 egg yolk, room temp
  • 1 egg yolk, room temp
  • 2 tsp vanilla bean paste
  • 2 tsp vanilla bean paste
  • 2 tsp vanilla bean paste
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp espresso powder
  • 1 tsp espresso powder
  • 1 tsp espresso powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 tbsp milk powder
  • 1 tbsp milk powder
  • 1 tbsp milk powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 1 cup semi sweet chocolate chips
  • 1 cup semi sweet chocolate chips
  • 1 cup semi sweet chocolate chips
  • 0.75 cup milk chocolate chips
  • 0.75 cup milk chocolate chips
  • 0.75 cup milk chocolate chips
  • flaky sea salt for topping
  • flaky sea salt for topping
  • flaky sea salt for topping

Equipment

bowlstand mixerpaddle attachmentbaking sheetparchment paperwire rack

Tips

  • Refrigerate the dough for at least 2 hours (or up to 24 hours for deeper flavor and thicker cookies).
  • For a bakery look, keep dough balls tall rather than flattened.
  • Sprinkle flaky sea salt on top immediately after baking.