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Bakery Style Chocolate Chip Cookies
Dessert

Bakery Style Chocolate Chip Cookies

2 u 45 minVoor 12Nutri-Score E€€
van @iramsfoodstory102 imports1 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • unsalted butter (cold, cubed)Zuivel170 g
  • dark brown sugarVoorraadkast150 g
  • granulated sugarVoorraadkast65 g
  • egg (room temperature)Zuivel1 stuk
  • egg yolk (room temperature)Zuivel1 stuk
  • vanilla bean pasteVoorraadkast10 ml
  • all-purpose flourGranen240 g
  • cornstarchVoorraadkast3 g
  • espresso powderVoorraadkast2 g
  • baking sodaVoorraadkast3 g
  • milk powderZuivel8 g
  • baking powderVoorraadkast1 g
  • saltKruiden en specerijen4 g
  • semi-sweet chocolate chipsVoorraadkast170 g
  • milk chocolate chipsVoorraadkast130 g
  • flaky sea salt (for topping)Kruiden en specerijen2 g

per portie

Voedingswaarden

255kcal

Koolhydraten
33 g
Eiwitten
3 g
Vetten
12 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Keukenmixer
  • Bakplaat
  • Afkoelrooster
  • Oven

stap voor stap

Bereiding

  1. Mix the dry ingredients

    • In a bowl, combine the all-purpose flour, baking soda, baking powder, milk powder, espresso powder, cornstarch and salt.
    • Mix well to combine.
    Stap 1

  2. Cream the butter and sugars

    • In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar and granulated sugar.
    • Mix on medium speed until the mixture looks creamy.
    Stap 2

  3. Add the egg and vanilla

    • Add the egg, egg yolk and vanilla bean paste.
    • Mix until fully combined, scraping down the sides of the bowl as needed.
    Stap 3

  4. Combine wet and dry

    • Gradually add the dry ingredients to the wet mixture.
    • Mix on low speed just until combined, without overmixing.
    Stap 4

  5. Fold in the chocolate chips

    • Stir in the semi-sweet and milk chocolate chips until evenly distributed.
    Stap 5

  6. Chill the dough

    • Cover and refrigerate the dough for at least 2 hours, or up to 24 hours for deeper flavor and thicker cookies.
    Stap 6

  7. Preheat the oven

    • Preheat the oven to 175 °C.
    • Line a baking sheet with parchment paper.
    Stap 7

  8. Shape the cookies

    • Scoop large portions of dough and roll loosely into balls.
    • For a bakery look, keep them tall rather than flattened.
    Stap 8

  9. Bake

    • Bake until the edges are set and lightly golden, while the centers stay soft and slightly underbaked.
    Stap 9

  10. Finish and cool

    • Sprinkle flaky sea salt on top immediately after baking.
    • Let the cookies cool on the baking sheet before transferring to a wire rack.
    Stap 10
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