Bakery-Style Six-Ounce Thick Chocolate Chip Cookies Step-by-step instructions

Before you start

Before starting, measure all ingredients and bring the egg and egg yolk to room temperature (about 30 minutes on the counter). Cut the butter into 1-inch cubes and keep it cold in the refrigerator until ready to use.

Line two baking sheets with parchment paper and have a 6-ounce cookie scoop and a round cutter (about 3 inches) ready. Preheat the oven to 350°F (175°C) just before baking, after the dough has chilled.

Instructions

Creaming and Mixing

1. 1Cream the Butter and Sugars
   In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, brown sugar, and granulated sugar. Beat on medium speed for about 3 minutes, until the mixture is creamy and lighter in color. Scrape down the sides of the bowl as needed. Add the egg, egg yolk, and vanilla bean paste, then beat on medium speed until fully incorporated, about 1 minute. The mixture should look smooth and glossy.
   Look for The butter mixture is creamy and has lightened slightly; no large chunks of butter remain.
   Tip Cold butter is key—it traps air and creates a tender, thick texture. Don't overbeat or the cookies will spread.
2. 2Mix the Dry Ingredients
   In a separate large bowl, whisk together the all-purpose flour, espresso powder, baking powder, baking soda, cornstarch, and fine salt. Whisking aerates the flour and ensures the leaveners are evenly distributed. Set the dry mixture aside.
   Look for The dry ingredients are uniformly combined; no streaks of baking powder or soda remain.
   Tip Espresso powder doesn't make the cookies taste like coffee—it deepens the chocolate flavor.
3. 3Fold in the Dry Ingredients
   With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix—stop as soon as a few streaks of flour remain. Use a rubber spatula to fold in the semisweet and milk chocolate chips until evenly distributed. The dough will be thick and chunky.
   Look for The dough is thick and holds together, with chocolate chips evenly dispersed.
   Tip Overmixing develops gluten and makes cookies tough. Stop while the flour is still slightly visible.

At the end of phase 1, the butter mixture is creamy and light, with no lumps of butter. The dry ingredients are whisked together, and the dough is thick and chunky with chocolate chips evenly distributed. The dough should hold together when pinched but not be sticky. If it's too soft, chill it for 10 minutes before scooping.

Scooping and Chilling

4. 4Scoop the Dough into Balls
   Use a 6-ounce cookie scoop (about 3 inches in diameter) to portion the dough into tall, mounded balls. Each ball should weigh about 6 ounces. Place the dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. If the dough is too sticky, chill it briefly for 10 minutes before scooping.
   Look for The dough balls are tall and round, about the size of a large handful.
   Tip A tall, mounded shape helps the cookies bake thick and gooey in the center.
5. 5Chill the Dough
   Refrigerate the shaped dough balls for at least 1 hour. Chilling solidifies the butter, which prevents excessive spreading and deepens the flavor. The dough should be firm to the touch before baking.
   Look for The dough balls are firm and hold their shape when gently pressed.
   Tip Chilling is non-negotiable for thick, gooey cookies. For even better results, chill overnight.
6. 6Preheat and Bake
   Preheat the oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, leaving at least 3 inches between them. Bake for 18 minutes, or until the edges are set and lightly golden, but the centers still look slightly underdone. The cookies will continue to set as they cool.
   Look for The edges are golden and set, while the centers look soft and slightly puffed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake one sheet at a time on the middle rack for even heat. Rotate the sheet halfway through if needed.
7. 7Swirl with a Round Cutter
   Immediately after removing the cookies from the oven, place a round cutter (about 3 inches in diameter) over each cookie and gently swirl it in a circular motion. This pushes the edges inward and creates a perfectly round, thick shape. Work while the cookies are hot and still soft.
   Look for The cookies become perfectly round and their edges are slightly ruffled.
   Tip Use a cutter slightly larger than the cookie to avoid squishing the center. Work quickly.

The dough balls are tall, mounded, and weigh about 6 ounces each. They are firm after chilling and hold their shape. The oven is preheated to 350°F (175°C), and the cookies bake for 18 minutes.

As they bake, the edges become golden and set, while the centers remain soft and puffy. Swirling with a round cutter creates perfectly round cookies.

Finishing and Serving

8. 8Sprinkle with Flaky Sea Salt
   While the cookies are still warm, sprinkle each with a pinch of flaky sea salt. The salt enhances the chocolate flavor and balances the sweetness. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
   Look for The flaky salt glistens on the warm cookie surface.
   Tip Don't skip the salt—it's the secret to that bakery-style flavor contrast.

The cookies are sprinkled with flaky sea salt while warm. They have a golden craggy crust and a soft, gooey center. When broken open, the chocolate is molten and the texture is ultra-soft. The cookies are best enjoyed warm, but they can be stored and reheated.

Common mistakes

One common mistake is overmixing the dough after adding the flour, which develops gluten and results in tough cookies. Mix just until no dry streaks remain, then fold in the chips by hand. Another mistake is baking the cookies without chilling—the dough will spread too much and the cookies will be flat.

If the cookies spread too much, the oven may not be hot enough, or the butter was too warm. Finally, don't overbake; the centers should look slightly underdone when you pull them out.

How to tell it’s done

The cookies are done when the edges are set and lightly golden, but the centers still look slightly underdone—they will continue to set as they cool. The internal temperature of the cookies should reach at least 160°F (71°C) to ensure the eggs are fully cooked.

To check, insert an instant-read thermometer into the center of a cookie; it should read 160°F (71°C). The cookies will be soft and puffy; they will sink slightly as they cool, creating the signature gooey center.

• Egg dishes: 160°F (71°C) in the thickest part