My famous bakery cookies

15 mins
Serves 24
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Directions

  1. 1Cream together the soft unsalted butter with the brown sugar and granulated sugar.
  2. 2Cream together the soft unsalted butter with the brown sugar and granulated sugar.
  3. 3Cream together the soft unsalted butter with the brown sugar and granulated sugar.
  4. 4Mix until it's nice and smooth, with no butter streaks or sugar streaks, and everything is nicely combined.
  5. 5Mix until it's nice and smooth, with no butter streaks or sugar streaks, and everything is nicely combined.
  6. 6Mix until it's nice and smooth, with no butter streaks or sugar streaks, and everything is nicely combined.
  7. 7Add in one egg and one yolk.
  8. 8Add in one egg and one yolk.
  9. 9Add in one egg and one yolk.
  10. 10Mix again until it's nice and smooth.
  11. 11Mix again until it's nice and smooth.
  12. 12Mix again until it's nice and smooth.
  13. 13Add in your dry ingredients: flour, cornstarch, and baking soda. Make sure to weigh them in one bowl, mix them together, then add them in, so you have an even distribution of the baking soda, the cornstarch, and the flour.
  14. 14Add in your dry ingredients: flour, cornstarch, and baking soda. Make sure to weigh them in one bowl, mix them together, then add them in, so you have an even distribution of the baking soda, the cornstarch, and the flour.
  15. 15Add in your dry ingredients: flour, cornstarch, and baking soda. Make sure to weigh them in one bowl, mix them together, then add them in, so you have an even distribution of the baking soda, the cornstarch, and the flour.
  16. 16Add 200g of chocolate chips, milk chocolate chips, and three white chocolate chips.
  17. 17Add 200g of chocolate chips, milk chocolate chips, and three white chocolate chips.
  18. 18Add 200g of chocolate chips, milk chocolate chips, and three white chocolate chips.
  19. 19Weigh the cookie dough at about 50 to 60 grams each and then roll them into a ball.
  20. 20Weigh the cookie dough at about 50 to 60 grams each and then roll them into a ball.
  21. 21Weigh the cookie dough at about 50 to 60 grams each and then roll them into a ball.
  22. 22Space them out evenly and don't overcrowd your sheet pan.
  23. 23Space them out evenly and don't overcrowd your sheet pan.
  24. 24Space them out evenly and don't overcrowd your sheet pan.
  25. 25Bake them at 350F until the top is a very light golden brown and the edges are a darker golden brown.
  26. 26Bake them at 350F until the top is a very light golden brown and the edges are a darker golden brown.
  27. 27Bake them at 350F until the top is a very light golden brown and the edges are a darker golden brown.

Ingredients

  • 170 g soft unsalted butter
  • 170 g soft unsalted butter
  • 170 g soft unsalted butter
  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 160 g brown sugar
  • 160 g brown sugar
  • 160 g brown sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 yolk
  • 1 yolk
  • 1 yolk
  • 280 g All purpose flour
  • 280 g All purpose flour
  • 280 g All purpose flour
  • 30 g corn starch
  • 30 g corn starch
  • 30 g corn starch
  • 11 g baking soda
  • 11 g baking soda
  • 11 g baking soda
  • 200 g chocolate chips
  • 200 g chocolate chips
  • 200 g chocolate chips

Equipment

stand mixermixing bowlsheet pankitchen scale

Tips

  • You can turn these cookies into any flavor you want: dried cranberries, white chocolate chips, dark chocolate chips, candied walnuts, or whatever you desire.
  • Don't overcrowd your sheet pan when baking.
  • The top should be light golden brown and the edges darker golden brown.