Bakery style chocolate chip cookies

• 3/4 cup unsalted butter, cold and cubed
• 3/4 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg + 1 egg yolk, room temp
• 2 tsp vanilla bean paste
• 2 cup all-purpose flour
• 1 tsp cornstarch
• 1 tsp espresso powder
• 1/2 tsp baking soda
• 1 tbsp milk powder
• 1/4 tsp baking powder
• 3/4 tsp salt
• 1 cup semi sweet chocolate chips
• 3/4 cup milk chocolate chips
• Flaky sea salt for topping

1. 1

   In a bowl add all purpose flour, baking soda, baking powder, milk powder, espresso powder , corn starch and salt. Mix well to combine.

2. 2

   In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar. Mix on medium speed for about 2–3 minutes, until the mixture looks creamy.

3. 3

   Add the egg, egg yolk, and vanilla bean paste. Mix until fully combined, scraping down the sides of the bowl as needed.

4. 4

   Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined—do not overmix.

5. 5

   Stir in the semi-sweet and milk chocolate chips until evenly distributed.

6. 6

   Cover and refrigerate the dough for at least 2 hours ( or up to 24 hours for deeper flavor and thicker cookies).

7. 7

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

8. 8

   Scoop large portions of dough (about ounce each) and roll loosely into balls. For a bakery look, keep them tall rather than flattened.

9. 9

   Bake for 15-16 minutes, or until Edges are set and lightly golden. Centers are still soft and slightly underbaked.

10. 10

    Sprinkle flaky sea salt on top immediately after baking.

11. 11

    Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

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