Bakery Style Chocolate Chip Cookies

Thick, gooey, one bowl & just perfect bakery style chocolate chip cookies.

By @recipeincaption

Original recipe source

Cook time: 15 minutes

Servings: 6

Ingredients

• 1 cup unsalted butter, softened
• 0.75 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tbsp vanilla bean paste (or extract)
• 2 tsp honey
• 2.25 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 1.5 tsp cornstarch
• 0.75 tsp kosher salt
• 0.75 cup semi-sweet chocolate chips
• 0.5 cup milk chocolate, chopped

Instructions

1. In a bowl, whisk the softened butter with the dark brown sugar and granulated sugar aggressively for about 3 minutes until light and creamed.
2. Add the egg, egg yolk, vanilla bean paste (or extract), and honey. Whisk aggressively for 3 more minutes until smooth.
3. Whisk the all-purpose flour, baking powder, baking soda, cornstarch, and kosher salt together in a new bowl.
4. Gradually add the dry ingredients to the wet ingredients and fold until just combined. Do not overmix.
5. Fold in the semi-sweet chocolate chips and chopped milk chocolate.
6. Chill the dough for at least 2 hours in the fridge, or for 45 minutes to 1 hour in the freezer.
7. Preheat the oven to 350°F (175°C).
8. Scoop the dough into 6 massive balls and place them several inches apart on a lined baking sheet so they don’t grow into each other.
9. If your dough isn’t fully cold, shape each ball into a tall peak so it melts down into a thick cookie instead of spreading flat.
10. Bake for 15 minutes until edges are crispy and the centers are gooey.