Description
Replicate the iconic bakery experience at home with these massive, dense cookies featuring a signature soft center and craggily top. This scientifically balanced formula uses a high-heat thermal shock and precise sugar ratios to ensure a thick, professional texture that doesn’t spread.
Ingredients
- 1 cup (226g) unsalted butter, room temperature (65°F)
- 1 1/4 cups (250g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs (100g)
- 2 tsp (10ml) vanilla extract
- 1 tsp (6g) baking soda
- 1 tsp (6g) kosher salt
- 1 tbsp (8g) cornstarch
- 3 cups (375g) all purpose flour
- 2 1/4 cups (380g) milk chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter with the brown and granulated sugars on medium speed for exactly 3 minutes to create a stable air-fat network.
- Add the eggs, vanilla, baking soda, salt, and cornstarch, and continue mixing on medium-low speed for 1 minute until the mixture is fully emulsified and scraped down.
- Turn the mixer to the lowest setting and add the all-purpose flour, mixing for 30 to 45 seconds until just combined, then fold in the milk chocolate chips by hand using a sturdy spatula.
- Divide the dough into 12 equal portions of approximately 120g each; roll into spheres, break them in half, and press them back together with the jagged interiors facing upward for a craggily appearance.
- Place five dough balls on a parchment-lined baking sheet and bake at 375°F (190°C) for 10 to 11 minutes; allow them to rest on the hot sheet for 5 minutes for carry-over cooking.
Notes
For the most consistent results, always use a digital kitchen scale to measure your ingredients in grams rather than volume. Ensure your butter is specifically between 65°F and 68°F to maintain the integrity of the emulsion during the creaming stage, which prevents the cookies from flattening.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American