Description
These Bakery-Style Chocolate Chip Cookies offer a perfect balance of chewy and crispy textures, featuring a delightful combination of semi-sweet, milk, and dark chocolate chips. Made with a blend of all-purpose and cake flours plus cornstarch for that tender crumb, these cookies are easy to prepare and bring the classic bakery flavor right into your home kitchen.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup dark brown sugar (packed)
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Chocolate
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- 3 oz dark chocolate bar (chopped)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt, and cornstarch until well combined; set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter, granulated sugar, and dark brown sugar on medium speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the butter mixture and beat until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped dark chocolate bar pieces using a spatula, ensuring even distribution.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 1 hour or up to 24 hours to develop flavor and improve texture.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion Dough: Scoop large balls of dough (about 2 tablespoons each) and place them on the prepared baking sheets spaced about 3 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 15-18 minutes, or until the edges are set and golden brown, but the centers remain slightly underbaked for a chewy texture.
- Cool: Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Chilling the dough enhances the flavor and texture but is optional if short on time.
- Using a mix of chocolate chips and chopped bars provides varied chocolate textures.
- Do not overbake; the centers should look slightly undercooked to maintain softness.
- Ensure butter is softened to room temperature for easier creaming.
- Store cookies in an airtight container at room temperature for up to 5 days.
