Bakery Style Chocolate Chip Cookies 

These Bakery-Style Chocolate Chip Cookies are a delightful treat, offering a perfect balance of crispy edges and a chewy, gooey center. Crafted with high-quality ingredients and a touch of patience, these cookies deliver a rich flavor and satisfying texture that rivals any bakery's best.

Full Recipe:

Ingredients

• 2 1/4 cups (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 temperature

• 3/4 cup (150g) dark brown sugar, packed

• 1/4 cup (50g) granulated sugar

• 1 large egg + 1 egg yolk, room temperature

• 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

Directions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

2. Cream Butter and Sugars: In a large mixing bowl, beat the room-temperature butter, dark brown sugar, and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.

3. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla bean paste to the butter mixture. Beat on medium-high speed until well combined and creamy, about 3 minutes.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

5. Incorporate Chocolate: Fold in the dark chocolate wafers and chopped milk chocolate using a rubber spatula until evenly distributed.

6. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling enhances flavor and texture.

7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

8. Shape Cookies: Scoop 3-tablespoon portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

9. Bake: Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers are set but still soft.

10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Nutritional Information (Per Cookie)

• Calories: Approximately 568 kcal

• Carbohydrates: 67g

• Protein: 6g

• Fat: 31g

  • Saturated Fat: 19g

  • Polyunsaturated Fat: 10g

  • Trans Fat: 1g

• Cholesterol: 73mg

• Sodium: 274mg

• Fiber: 3g

• Sugar: 43g