Bakery-style thick chocolate chip cookies

Thick, bakery-style chocolate chip cookies with a soft center and golden edges, loaded with semi-sweet and milk chocolate chips. Perfect for special occasions or when you want an indulgent treat.

american

Nutrition

High in calories, carbohydrates, and fats from butter and chocolate chips with moderate protein from eggs and flour.

22% of daily energy

52 g

Carbs

49% kcal

22 g

Total fat

46% kcal

4.8 g

Protein

5% kcal

HalalKosherNut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingsnackcookiesoven and roastingfamily friendly

Bakery-style thick chocolate chip cookies

Name: Bakery-style thick chocolate chip cookies — Tasty Bites
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 servings
Ingredients: 227 gram Cold European Unsalted Butter (cubed); 180 gram Brown Sugar; 110 gram Granulated Sugar; 1 Large Egg; 1 Large Egg Yolk; 1 tablespoon Vanilla Bean Paste; 405 gram All-purpose Flour; 1 teaspoon Espresso Powder; 1 teaspoon Baking Powder; 0.5 teaspoon Baking Soda; 0.5 teaspoon Salt; 1 teaspoon Cornstarch; 1.5 cup Semi Sweet Chocolate Chips; 0.5 cup Milk Chocolate Chip

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12

servings

0

per serve

0

minutes

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Ingredients

227 gram Cold European Unsalted Butter cubed

180 gram Brown Sugar

110 gram Granulated Sugar

1 Large Egg

1 Large Egg Yolk

1 tablespoon Vanilla Bean Paste

405 gram All-purpose Flour

1 teaspoon Espresso Powder

1 teaspoon Baking Powder

0.5 teaspoon Baking Soda

0.5 teaspoon Salt

1 teaspoon Cornstarch

1.5 cup Semi Sweet Chocolate Chips

0.5 cup Milk Chocolate Chip

Equipment

Oven

Baking tray

Parchment paper

Stand Mixer

Paddle attachment

Mixing bowl

Whisk

Cookie scoop

Round cookie cutter

Wire Rack

Instructions

Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper.

In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar.

Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined.

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

In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.

Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix.

Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough.

Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie.

For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture).

Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft.

If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired.

Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely.