Dessert
Thick Bakery Style Chocolate Chip Cookies
1 h 30 minServes 7Nutri-Score E€€
E
1 h 30 min
1 h 30 minThick Bakery Style Chocolate Chip Cookies
what you need
Ingredients
unsalted butter (cold and cubed)Dairy170 g
brown sugarPantry150 g- granulated sugarPantry70 g
eggDairy1 piece
egg yolkDairy1 piece- vanilla extractPantry10 ml
all purpose flourGrains300 g- cornstarchPantry8 g
- baking sodaPantry3 g
- baking powderPantry1 g
saltSpices4 g- chocolate chipsPantry250 g
flaky sea salt (optional)Spices2 g
per serving
Nutrition
525kcal
- Carbs
- 69 g
- Proteins
- 6 g
- Fat
- 25 g
what you’ll use
Tools
Mixing bowl
Baking tray
Cooling rack
Kitchen scale
step by step
Method
- Step 1
Mix the butter and sugars
- In a large bowl, combine the butter, brown sugar and granulated sugar.
- Mix until smooth and well combined, without creaming.
- Step 2
Add the eggs and vanilla
- Add the egg, egg yolk and vanilla extract.
- Mix until fully incorporated.
- Step 3
Fold in the dry ingredients
- Add the flour, cornstarch, baking powder, baking soda and salt.
- Fold until just combined.
- Step 4
Fold in the chocolate chips
- Fold in the chocolate chips until evenly distributed.
- Do not overmix.
- Step 5
Shape the dough balls
- Divide the dough into portions and shape each into a rough ball.
- Step 6
Chill the dough
- Place the dough balls on a lined tray and cover.
- Refrigerate for at least 1 hour or overnight.
- Step 7
Bake the cookies
- Bake in a preheated 190 °C oven for 13-16 minutes.
- The edges should be golden brown and the centers still slightly soft.
- Step 8
Cool and finish
- Let the cookies cool on the baking tray for a few minutes, then transfer to a wire rack.
- If desired, sprinkle with flaky sea salt and let cool for about 15 minutes before serving.