Real Bakery Style Chocolate Chip Cookies

This recipe is different for it's malt milk powder, heavy cream powder, and buttermilk powder. It also uses a balance of bread flour, cake flour, and AP flour. And we use Irish Butter instead of regular unsalted butter for it's higher fat content which holds the cookie together better. Use a scale to weigh your flour for best result.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream the butter and sugars – Beat the butter, granulated sugar, and brown sugar together until light and smooth, 2–3 minutes.

Step 2

Add eggs and vanilla – Mix in both eggs, the extra yolk, and vanilla until combined.

Step 3

Whisk dry ingredients – In another bowl, whisk together the bread flour, all-purpose flour, cake flour, baking soda, baking powder, malted milk powder, heavy cream powder, buttermilk powder, and salt. This dough will seem wet - don't add more flour! That is why we will chill it!

Step 4

Combine wet and dry – Gradually mix dry ingredients into the butter mixture until just combined; do not overmix.

Step 5

Fold in chocolate – Stir in the chopped chocolate pieces by hand. Use real baking bars with high cocoa content for best flavoring similar to bakery cookies.

Step 6

Chill the dough – Cover and refrigerate at least 3 hours (overnight for best texture and flavor).

Step 7

Preheat oven to 375 °F (190 °C) and line baking sheets with parchment paper. Make sure to use parchment paper - the cookies do cook differently and spread differently if you don't use it! Also use the lightest colored sheet pan with parchment paper that you have for best results.

Step 8

Scoop dough into large portions (about ¼ cup / 3 oz each) and place 3 inches apart. Flatten the dough into rounds.

Step 9

Bake 11–13 minutes, until the edges are golden but centers look slightly underdone.

Step 10

Cool 10 minutes on the pan, then transfer to a rack. Optionally press extra chocolate chunks on top and sprinkle with flaky sea salt.