Description

Recreate the iconic bakery-style cookie with this scientifically-tested recipe designed for a dense, soft, and thick texture. These massive 120-gram cookies feature a high-heat bake and specific dough manipulation to achieve the perfect craggily top and gooey milk chocolate center.

Ingredients

227g (1 cup) Unsalted Butter, 65°F
250g (1 1/4 cups) Light Brown Sugar
100g (1/2 cup) Granulated Sugar
100g (2) Large Eggs, room temperature
10ml Vanilla Extract
390g (3 cups) All-Purpose Flour
8g (1 tablespoon) Cornstarch
5g (1 tsp) Baking Soda
5g (1 tsp) Kosher Salt
380g (2 1/4 cups) Milk Chocolate Chips

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Instructions

Preheat your oven to 375°F (190°C) and line a heavy-gauge aluminum baking sheet with parchment paper.
In a stand mixer with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed for exactly 3 minutes until pale and fluffy.
Add the eggs one at a time, followed by the vanilla, mixing for 60 seconds on medium-low to emulsify; then mix in the baking soda, salt, and cornstarch.
Turn the mixer to the lowest setting and add the all-purpose flour, mixing until just combined, then fold in the milk chocolate chips by hand.
Portion the dough into 120g balls, break each ball in half, and press the smooth sides together so the jagged, broken edges face upward on the baking sheet.
Bake 5 to 6 cookies per sheet for 10-11 minutes until the edges are set and pale golden, then allow to cool on the pan to finish setting.

Notes

Using a digital scale is essential for these cookies as the 120g mass is critical for the thermal gradient that keeps the centers soft. Ensure your butter is exactly 65°F to maintain the air cell matrix created during the three-minute creaming phase.

Prep Time: 20 mins
Cook Time: 11 mins
Category: Dessert
Method: Baking
Cuisine: American