Bakery Style Chocolate Chip Cookies
These ultra-thick bakery style chocolate chip cookies are loaded with both dark and milk chocolate chips, soft on the inside, crisp on the edges, and sprinkled with sea salt for the perfect sweet-salty combo.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted European style butter room temperature
- ¾ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 egg large, room temperature
- 1 egg yolk room temperature
- 1 ½ teaspoons vanilla bean paste or 2 teaspoons vanilla extract
- 1 cup dark chocolate wafers or chips good quality
- ¾ cup milk chocolate bar chopped, good quality
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, cream the butter, dark brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Add the egg, egg yolk, and vanilla bean paste. Mix until combined.
- Gradually add dry ingredients to the wet ingredients. Mix gently until just combined.
- Fold in dark and milk chocolate until evenly distributed.
- Scoop large dough balls and place on prepared baking sheet spaced apart.
- Bake for 10–12 minutes until edges are golden and centers are soft. Let cool on sheet for 5 minutes.
- Sprinkle warm cookies with flaky sea salt and transfer to wire rack to cool completely.
Notes
Chill dough overnight for best texture. Store baked cookies in an airtight container at room temperature for up to 2 days or freeze for longer storage.