Description
Recreate the iconic bakery experience at home with these thick, doughy chocolate chip cookies featuring a signature craggily top. Perfectly balanced with creamy milk chocolate chips and a hint of vanilla, these substantial treats offer a nostalgic heritage flavor in every bite.
Ingredients
- 1 cup Butter, room temperature
- 1 1/4 cups Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 tablespoon Cornstarch
- 3 cups All Purpose Flour
- 2 1/4 cups Milk Chocolate Chips
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 3 minutes until pale and fluffy.
- Add the eggs, vanilla, baking soda, salt, and cornstarch, and mix for 1 minute while scraping down the sides.
- Turn the mixer to the lowest setting and add the flour, mixing only until just combined, then gently fold in the milk chocolate chips.
- Portion 1/3 cup of dough into balls, break them in half, and press the halves back together with the jagged edges facing upward.
- Place the dough balls 3 inches apart on the baking sheet and bake for 10 to 11 minutes until the edges are just slightly golden.
- Press a few extra chocolate chips into the tops and let them rest on the sheet for 5 minutes before moving to a wire rack.
Notes
For the best results, use the spoon-and-level method to measure your flour, which prevents the cookies from becoming dry. If your dough feels too soft after portioning, chilling it in the refrigerator for 10 minutes before baking will help maintain that characteristic thick, bakery-style structure.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American