Description
Thick, chewy bakery-style chocolate chip cookies with crisp edges and loaded with milk and dark chocolate chunks, enhanced by butter, cream, and a touch of cornstarch for perfect texture.
Ingredients
125 g unsalted butter, room temperature
75 g light brown sugar, packed
75 g granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 Tbsp heavy cream
200 g all-purpose flour
3 g cornstarch
½ tsp baking soda
½ tsp baking powder
½ tsp salt
90 g milk chocolate chips or chopped chocolate
90 g dark chocolate chips or chopped chocolate
Instructions
- Cream butter and sugars until soft and smooth.
- Add egg, vanilla, and heavy cream; mix until combined.
- Whisk flour, cornstarch, baking soda, baking powder, and salt separately.
- Fold dry ingredients into wet until halfway combined.
- Add chocolate pieces; fold until dough is thick and studded.
- Chill dough for 30 minutes.
- Divide dough into six equal portions; shape each into small cones with thicker base.
- Chill shaped dough overnight or several hours.
- Preheat oven to 180 °C (350 °F).
- Place dough on lined baking tray, spaced apart.
- Bake for 15 minutes until edges set but centers slightly soft.
- Let cookies rest 5–10 minutes on tray before transferring.
Notes
- Add nuts or sea salt flakes for crunch and flavor.
- Use alternative flours like whole wheat pastry or oat flour for texture.
- Include espresso powder for deeper chocolate flavor.
- Freeze dough balls for later baking; bake directly from frozen with extra minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
