Two-Chip Bakery Cookies with Crispy Edges Step-by-step instructions

Before you start

Before starting, make sure the butter is softened to room temperature. This takes about 30 minutes on the counter. Measure out all the ingredients and have them ready. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Sift the flour, baking soda, and cornstarch together in a bowl. Crack the eggs into a small bowl and have the vanilla extract measured. Line the baking sheets with parchment paper so the cookies do not stick.

Instructions

Creaming and Mixing

1. 1Cream the butter and sugars
   In a large mixing bowl, beat the softened butter with the dark brown sugar and granulated sugar until light and fluffy. Add the cold eggs one at a time, beating well after each addition, then beat in the vanilla bean extract. Continue beating until the mixture is pale and airy.
   Look for The mixture turns pale and fluffy, with sugar granules dissolved.
   Tip Cold eggs help keep the dough from spreading too much in the oven.
2. 2Whisk the dry ingredients
   In a separate bowl, sift together the all-purpose flour, baking soda, and cornstarch. Sifting aerates the flour and ensures the leavener is evenly distributed.
   Look for The dry mixture is light, lump-free, and uniform.
   Tip Sifting also removes any lumps from the flour.

At the end of this phase, the butter and sugars are beaten into a light, fluffy mixture that is pale in color. The eggs and vanilla are fully incorporated, and the mixture looks smooth and airy.

The dry ingredients have been sifted together, and the flour mixture is ready to be folded in. The dough comes together with a soft, thick consistency, and the chocolate pieces are evenly distributed.

Folding and Assembly

3. 3Fold in the dry ingredients
   Add the dry flour mixture to the butter mixture. Use a rubber spatula to fold gently until just combined, being careful not to overmix. The dough will be thick and slightly sticky.
   Look for No dry streaks remain, and the dough holds together when pressed.
   Tip Overmixing develops gluten and makes cookies tough.
4. 4Add the chocolates
   Fold in the milk chocolate chips and dark chocolate chunks until they are evenly distributed throughout the dough. The dough should be studded with both types of chocolate.
   Look for Chocolate pieces are evenly dispersed, not clumped.
   Tip Reserve a few chocolate pieces to press on top of each cookie before baking for a bakery look.

The dough should be thick and slightly sticky, with no dry streaks. The chocolate chips and chunks are evenly distributed throughout. The dough holds together when pressed, and it is easy to scoop into balls. The dough balls are uniform in size and spaced evenly on the baking sheets. The oven is preheated and ready for baking.

Baking and Finishing

5. 5Scoop the dough
   Using a cookie scoop or spoon, portion the dough into large balls, about 2 tablespoons each. Place them on baking sheets lined with parchment paper, spacing them about 2 inches apart.
   Look for Dough balls are uniform in size and spaced evenly.
   Tip Chill the dough for 30 minutes if it is too soft to handle.
6. 6Bake the cookies
   Bake the cookies in a preheated 375°F (190°C) oven for 11 minutes, until the edges are golden and caramelized but the centers still look slightly moist. The cookies will continue to set as they cool.
   Look for Edges are browned, centers are puffed and soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheets halfway through for even browning.
7. 7Finish with sea salt
   Immediately after removing the cookies from the oven, sprinkle each with a pinch of flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
   Look for The salt crystals glisten on the warm cookies.
   Tip The salt enhances the chocolate flavor and balances sweetness.

The cookies are baked until the edges are golden brown and caramelized, while the centers remain soft and slightly puffed. The aroma of butter and chocolate fills the kitchen. After sprinkling with flaky sea salt, the cookies are allowed to cool on the baking sheet for a few minutes before transferring to a wire rack. The final cookies have crisp edges and chewy, moist centers.

Common mistakes

One common mistake is overmixing the dough, which develops too much gluten and results in tough cookies. Mix only until the flour is just incorporated. Another issue is using melted butter, which causes the cookies to spread too much and become flat.

Make sure the butter is softened but still holds its shape. Also, do not overbake the cookies; they will look slightly underdone in the center when they come out of the oven, but they will set as they cool.

How to tell it’s done

The cookies are done when the edges are deeply golden and the centers look slightly underdone and puffy. A toothpick inserted into the center should come out with a few moist crumbs.

The internal temperature of the cookies should reach at least 160°F (71°C) to ensure the eggs are fully cooked. The centers will continue to set as they cool on the baking sheet. Allow the cookies to cool for at least 5 minutes before transferring to a wire rack.

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