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Bakery Style Chocolate Chip Cookies
Dessert

Bakery Style Chocolate Chip Cookies

2 h 45 minServes 12Nutri-Score E€€
from @iramsfoodstory101 imports1 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • unsalted butter (cold, cubed)Dairy170 g
  • dark brown sugarPantry150 g
  • granulated sugarPantry65 g
  • egg (room temperature)Dairy1 piece
  • egg yolk (room temperature)Dairy1 piece
  • vanilla bean pastePantry10 ml
  • all-purpose flourGrains240 g
  • cornstarchPantry3 g
  • espresso powderPantry2 g
  • baking sodaPantry3 g
  • milk powderDairy8 g
  • baking powderPantry1 g
  • saltSpices4 g
  • semi-sweet chocolate chipsPantry170 g
  • milk chocolate chipsPantry130 g
  • flaky sea salt (for topping)Spices2 g

per serving

Nutrition

255kcal

Carbs
33 g
Proteins
3 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Stand mixer
  • Baking tray
  • Cooling rack
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Combine wet and dry

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

  5. Fold in the chocolate chips

    • Stir in the semi-sweet and milk chocolate chips until evenly distributed.
    Step 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.
    Step 6

  7. Preheat the oven

    • Preheat the oven to 175 °C.
    • Line a baking sheet with parchment paper.
    Step 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.
    Step 8

  9. Bake

    • Bake until the edges are set and lightly golden, while the centers stay soft and slightly underbaked.
    Step 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.
    Step 10
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