Bakery-Style Chocolate Chip Cookies

Ingredients (~12-14 large cookies)

• 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, at room temperature
• 3/4 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 3/4 teaspoon vanilla bean paste (or 1 1/2 tsp vanilla extract)
• 1/2 teaspoon honey
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon espresso powder
• 1/4 teaspoon Kosher salt
• 1/3 cup dark chocolate, roughly chopped
• 1/4 cup semi-sweet chocolate, roughly chopped
• Flaky sea salt, for topping

Make the Cookie Dough

In a medium bowl, whisk together the all-purpose flour, espresso powder, Kosher salt, and baking soda. Set this aside.

In a large bowl, add the softened butter, dark brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until it’s lighter in color and fluffy.

Add the egg, vanilla bean paste, and honey. Mix again until everything is incorporated.

Add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture together.

When the dough is halfway mixed, add the chopped dark and semi-sweet chocolate. Continue to fold until no dry streaks of flour remain and the chocolate is distributed.

Chill the Dough

Scoop the dough into 2-ounce (1/4 cup) balls and place them on a baking sheet lined with parchment paper.

Cover the tray with plastic wrap and chill the dough overnight. This step is mandatory and develops the flavor and texture.

Bake the Cookies

Set your oven to 350F. Line your baking trays with parchment paper.

Let the cookie dough balls sit at room temperature while the oven heats up.

Place the cookies about 2 inches apart on the baking trays.

Bake for ~8-11 minutes. The cookies are done when the edges are set and golden, but the centers still look soft.

Remove the trays from the oven. You can add a few more chocolate chunks on top right away for a melty look.

If you want perfectly round cookies, use a large, round cookie cutter to gently “scoot” the edges of the warm cookies.

Sprinkle with flaky sea salt.

Let the cookies cool on a wire rack.