Petite Treat Bakery Chocolate Chip Cookie


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Ingredients

  • 2 cups butter, room temperature
  • 2 cups brown sugar, firmly packed
  • 1 1/2 cups granulated sugar
  • 2 large egg room temperature 
  • 2 large egg yolk room temperature 
  • 3 teaspoons vanilla extract
  • 5 1/2 cups (350 g) all-purpose flour
  • 2 Tablespoon cornstarch
  • 1 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 cups semi-sweet chocolate chips 
  • 1 1/4 cups mini semi-sweet chocolate chips or dark chocolate chips/chunks

 Instructions

  1. Cream the Butters and Sugars:
    In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed for about 5 minutes, until thoroughly combined and slightly fluffy.
  2. Add the Eggs and Vanilla:
    Mix in the egg, egg yolk, and vanilla extract until just incorporated.
  3. Combine Dry Ingredients:
    In a separate medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
  4. Combine Wet and Dry:
    Gradually add the dry mixture to the butter-sugar mixture, mixing on low until a uniform dough forms.
  5. Add Chocolate Chips:
    Fold in the chocolate chips until they’re evenly distributed throughout the dough.
  6. Portion and Chill:
    Scoop the dough into 5-ounce portions and arrange on a half-sheet pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours. For the best flavor and texture, chill the dough overnight. After chilling, you can bake immediately, or transfer the pre-portioned dough balls into a freezer-safe bag and freeze for up to 3 months.
  7. Bake:
    Preheat your oven to 350°F. Place the chilled dough balls several inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still appear soft and slightly underdone.
  8. Cool Completely:
    Let the cookies rest on the baking sheet or on a parchment-lined cooling rack for about 5 hours to fully set. Longer resting times yield chewier cookies that can be held without drooping or falling apart and it prevents the chocolate from smearing if you’ll be packaging them. Once fully cooled, carefully package. 

Product Links

Link to baking sheets: https://amzn.to/3QCW2gn  
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Ice Cream Scoops:  https://amzn.to/4ikABfX  
Spatula: https://amzn.to/41Cuuhy 
SIlpat Mat: https://amzn.to/4hY0oLj 
Cookie Cutters: https://amzn.to/43jrurE 

Recipe inspired by https://sugarspunrun.com/giant-chocolate-chip-cookies/