Gourmet Chocolate Chip Cookie Recipe
Make Gourmet Chocolate Chip Cookie Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Finishing
Method
Cookie Dough
- 1
Prepare ingredients and equipment
Set a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and soften the butter; chop chocolate if using a bar; toast and cool nuts if using.
- 2
Cream butter and sugars
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 1 minute. Add granulated sugar and brown sugar and beat on medium-high for 2–3 minutes until fluffy and slightly lighter in color. Scrape down the bowl as needed.
- 3
Add eggs and vanilla
Add the eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Add the vanilla extract and mix briefly to combine. Do not overmix at this stage.
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cornstarch until evenly combined.
- 5
- 6
Fold in chocolate and nuts
Remove the bowl from the mixer and fold in the semisweet chocolate chips (or chopped chocolate) and toasted chopped nuts (if using) with a sturdy spatula until evenly distributed. Chill the dough for 20–30 minutes in the refrigerator to firm up slightly for thicker cookies (optional but recommended).
Baking and Finishing
- 7
Portion dough
Using a 2-tablespoon cookie scoop (or a heaping tablespoon), portion dough into 1.25–1.5 inch balls and place them 2.5 inches apart on the prepared baking sheets to allow spreading. For large bakery-style cookies, use a 3-tablespoon scoop and space accordingly.
- 8
Bake
Bake one sheet at a time on the center rack in the preheated 350°F (175°C) oven for 10–13 minutes for medium cookies, or 13–15 minutes for larger cookies. Bake until the edges are set and light golden brown while the centers still look slightly underbaked — this yields a chewy center.
- 9
Finish
Remove the baking sheet from the oven. If desired, immediately brush the warm tops with a little melted butter for shine and sprinkle each cookie lightly with flaky sea salt (about a pinch each). Let cookies cool on the sheet for 5–7 minutes to finish baking, then transfer to a wire rack to cool completely.
- 10
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To refresh and soften slightly, microwave a cookie for 6–8 seconds or place a slice of bread in the container with the cookies overnight.