Bakery-style thick chocolate chip cookies

Ingredients

• 227g cold European unsalted butter, cubed
• 180g brown sugar
• 110g granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tbsp vanilla bean paste
• 405g all-purpose flour
• 1 tsp espresso powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cornstarch
• 1 1/2 cups semi sweet chocolate chips
• 1/2 cup milk chocolate chip

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper.
2. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar.
3. 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.
4. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed.
5. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.
6. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix.
7. Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough.
8. 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.
9. For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture).
10. 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.
11. 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.
12. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely.