Bakery Style Chocolate Chip Cookies

Réalisation

1. 01
   Étape 1Cream the butter and sugars3 min

   In a bowl, whisk the softened butter with the sugars aggressively for about 3 mins until light & creamed.

   Note

   A stand mixer works great.

   beurrecassonadesucre
2. 02
   Étape 2Beat in the eggs3 min

   Add the egg, yolk, vanilla & honey. Whisk aggressively for 3 more mins until smooth.

   œufjaune d'œufgousse de vanillemiel
3. 03
   Étape 3Combine the dry ingredients

   Whisk the flour, baking powder, baking soda, corn starch and salt together in a new bowl. Then gradually add to the wet ingredients & fold until just combined… don't overmix!

   farine de bléfécule de maïslevure chimiquebicarbonate de soudesel kasher
4. 04
   Étape 4Fold in the chocolate

   Fold in the chocolate.

   pépites de chocolat noirchocolat au lait
5. 05
   Étape 5Chill the dough

   Chill the dough for at least 2 hours in the fridge, OR 45 mins to 1 hour in the freezer.

   Note

   Freezing for 45 mins to 1 hour is the author's favorite shortcut.

6. 06
   Étape 6Preheat the oven

   Preheat the oven to 350°F (175°C).

7. 07
   Étape 7Scoop the dough

   Scoop the dough into 6 massive balls (think mountains) & place them several inches apart on a lined baking sheet so they don't grow into each other.

8. 08
   Étape 8Shape the dough peaks

   If your dough isn't fully cold, shape each ball into a tall peak so it melts down into a thick cookie instead of spreading flat.