Directions
- 1In a bowl add all purpose flour, baking soda, baking powder, milk powder, espresso powder , corn starch and salt. Mix well to combine.
- 2In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar.
- 3Mix on medium speed for about 2–3 minutes, until the mixture looks creamy.
- 4Add the egg, egg yolk, and vanilla bean paste.
- 5Mix until fully combined, scraping down the sides of the bowl as needed.
- 6Gradually add the dry ingredients to the wet mixture.
- 7Mix on low speed just until combined—do not overmix.
- 8Stir in the semi-sweet and milk chocolate chips until evenly distributed.
- 9Cover and refrigerate the dough for at least 2 hours ( or up to 24 hours for deeper flavor and thicker cookies).
- 10Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 11Scoop large portions of dough (about ounce each) and roll loosely into balls. For a bakery look, keep them tall rather than flattened.
- 12Bake for 15-16 minutes, or until Edges are set and lightly golden. Centers are still soft and slightly underbaked.
- 13Sprinkle flaky sea salt on top immediately after baking.
- 14Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Ingredients
- 0.75 cup unsalted butter, cold and cubed
- 0.75 cup dark brown sugar
- 0.33 cup granulated sugar
- 1 large egg
- 1 egg yolk, room temp
- 2 tsp vanilla bean paste
- 2 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp espresso powder
- 0.5 tsp baking soda
- 1 tbsp milk powder
- 0.25 tsp baking powder
- 0.75 tsp salt
- 1 cup semi sweet chocolate chips
- 0.75 cup milk chocolate chips
- flaky sea salt for topping
Equipment
bowlstand mixerpaddle attachmentbaking sheetparchment paperwire rack
Tips
- Refrigerate the dough for at least 2 hours (or up to 24 hours for deeper flavor and thicker cookies).
- For a bakery look, keep dough balls tall rather than flattened.
- Sprinkle flaky sea salt on top immediately after baking.
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