Ingredients

Ingredients

• 2 1/4 (285g) cups all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp corn starch
• 1 cup (200g) dark brown sugar
• 3 tbsp (37g) granulated sugar
• 1 egg + 1 egg yolk, cold
• 1 cup (225g) unsalted butter, cold
• 1 tbsp vanilla bean paste
• 1 cup (250g) semi sweet chocolate chips
• 1/2 cup (125g) milk chocolate chunks
• Pinch of salt
• 1/2 tsp instant coffee

Instructions

1. In a bowl or stand mixer add cubed cold butter.
2. Beat on high until creamy for about 2 min.
3. Add in brown sugar and granulated sugar.
4. Beat again for 2-3 min on high until well combined.
5. Add in the egg and egg yolk along with the with vanilla bean paste.
6. Mix on high for 3-4 min until everything is well incorporated.
7. In a separate bowl add all purpose flour, baking powder, baking soda, corn starch, salt, instant coffee. Mix to combine.
8. Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage.
9. Scoop 6 ounces tall cookie dough balls on baking sheet.
10. Freeze the dough balls for at least 2 hours or overnight.
11. Place 3-4 cookies on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie.
12. Bake for 16-18 min or until the edges are golden and crispy and center is chewy and soft.
13. Let cool completely before serving and enjoy.