Bakery-Style Chocolate Chip Cookies from Butternut Bakery

Bakery-Style Chocolate Chip Cookies - made dough October 27, 2022 from Butternut Bakery 

2 1/4 cups (290 grams) all-purpose flour

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (220 grams) unsalted European-style butter, room temperature

3/4 cup (150 grams) dark brown sugar, packed

1/4 cup (50 grams) granulated sugar

1 large egg

1 large egg yolk

1 1/2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract

1 cup (160 grams) dark chocolate

3/4 cup (130 grams) milk chocolate, chopped

Flaky sea salt for sprinkling

1. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.
3. Add egg, egg yolk and vanilla, beating for 2-3 minutes until well combined. Scrape down sides and bottom of bowl to keep mixture even-textured,
4. Add dry ingredients in two additions, mixing after each addition until just combined. Do not overmix. Fold in chocolate chunks.
5. Portion dough into 6 ounce balls (3/4 cup each), shaping tall. Chill overnight.
6. When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper. Evenly space dough balls and bake 13-16 minutes or until edges are set and middles no longer look raw. Remove from oven and sprinkle with flaky sea salt if desired. Cool for several minutes on baking sheets before transferring cookies to wire rack to cool completely.

If you want large, thick, chewy, awesome chocolate chip cookies, here you go. I've tried a couple recipes from Butternut Bakery and her Chewy Sugar Cookies are still one of my favorites for sugar cookies.

I have a high (think Olympus heights) bar for chocolate chip cookies, considering how many I've made over the years. I'm happy to report this is a good one. They're made to be big so the recipe only makes 6 large cookies.

You can make them smaller, of course, but I like making them large when called for as it does bake up differently, based on the size. You get that soft, chewy middle while the edges are crisp which happens more easily with larger cookies since the middle bake more slowly while the edges turn golden.