Obsessed Cakes
Chocolate Chip Cookies
Bakery-style chocolate chip cookies with crisp edges, chewy centers, mixed chocolate, and a finish of Maldon sea salt.
- Prep
- 25 min
- Bake
- 11-13 min
- Total
- 1 hr 30 min
- Yield
- 12 cookies
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Ingredients
Chocolate Chip Cookies
- 300 g (about 2 1/2 cups) all-purpose flour
- 5 g (about 2 1/8 teaspoons) cornstarch
- 1/2 teaspoon baking soda
- 3 g fine sea salt (weigh for accuracy)
- 100 g (about 7 tablespoons + 1 1/2 teaspoons) light brown sugar, packed
- 100 g (about 1/2 cup) granulated sugar
- 115 g (about 1/2 cup) butter, room temperature
- 1 flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water, gelled)
- 45 g (about 2 tablespoons + 2 3/4 teaspoons) plain unsweetened yogurt
- 2 teaspoons vanilla bean paste
- 250 g (about 1 1/2 cups) mixed chocolate chips, chunks, or chopped chocolate
To Finish
- Extra chocolate pieces
- Maldon sea salt
Instructions
- Line two baking sheets with parchment paper.
- Make the flax egg by stirring together the ground flaxseed and water. Let it sit until thickened, about 5-10 minutes.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until smooth and slightly lighter, about 2-3 minutes.
- Mix in the flax egg, yogurt, and vanilla until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and fine sea salt.
- Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Fold in the mixed chocolate, saving a handful for the tops.
- Cover and chill the dough for at least 45 minutes.
- Preheat the oven to 350°F.
- Portion the dough into 70-75 g balls and place them on the prepared baking sheets with room to spread.
- Press a few extra chocolate pieces onto the tops.
- Bake for 11-13 minutes, or until the edges are set and lightly golden while the centers still look soft.
- Sprinkle with Maldon sea salt as soon as the cookies come out of the oven.
- Let the cookies cool on the baking sheet for 10 minutes, then move them to a rack to finish cooling.
Helpful notes
- Guittard Super Cookie Chips and Guittard 46% semi-sweet chips work similarly here. For more contrast, add super dark chocolate chunks on top, or use milk chocolate chips if you like a sweeter cookie.
- For a thicker cookie, chill the dough overnight. For a softer middle, pull the cookies while the centers still look a little underdone.