Description

Recreate the iconic, thick, and doughy bakery favorite right in your own kitchen with this heritage-inspired recipe. These substantial cookies feature a signature craggily top and are packed with rich milk chocolate chips for a truly indulgent treat.

Ingredients

1 cup butter, softened
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, room temperature
1 tablespoon cornstarch
3 cups all-purpose flour
2 1/4 cups milk chocolate chips
1 teaspoon baking soda
1/2 teaspoon salt

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Instructions

Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a stand mixer with a paddle attachment, cream the softened butter, brown sugar, and granulated sugar for 3 minutes until pale and fluffy.
Add the eggs one at a time, followed by the vanilla, baking soda, salt, and cornstarch, then mix for another minute and scrape the bowl.
Turn the mixer to low, add the flour, and mix only until just combined before folding in the milk chocolate chips by hand.
Portion 1/3 cup of dough into balls, break them in half, and press the pieces back together with the jagged edges facing up for a rustic texture.
Place 5-6 dough balls on the sheet and bake for 10 to 11 minutes until edges are golden but centers remain soft.
Press a few extra chips into the warm tops and let the cookies cool on the pan for 5 minutes before moving them to a wire rack.

Notes

To ensure your cookies remain soft for days, store them in an airtight container once they have cooled completely. For the most authentic texture, avoid over-baking even if the centers look slightly underdone, as they will finish setting on the warm pan.

Prep Time: 15 mins
Cook Time: 11 mins
Category: Dessert
Method: Baking
Cuisine: American