Chocolate Cookies That Look Like They Came From A New York Bakery

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Beat the butter in a large bowl with an electric mixer until smooth and creamy.
2. Add both sugars and beat until light and fluffy.
3. Add the eggs one at a time, mixing well after each.
4. Add the vanilla and stir to combine.
5. In a separate bowl, whisk together the flour, cocoa, cornstarch, baking soda and salt.
6. Add the dry mixture to the wet in several additions, mixing on medium speed after each until no flour shows, scraping the bowl's sides and bottom.
7. Fold in the chopped chocolate and 1 cup of mini chocolate chips.
8. Pour ¾ cup of mini chocolate chips into a small bowl. Scoop dough by ⅓ cup (100 g), roll into balls, and dip the tops into the chips to coat. Place on a cookie sheet and freeze for 20 minutes.
9. Meanwhile, preheat the oven to 375°F (190°C) and line baking sheets with parchment.
10. After 20 minutes, space the dough balls at least 2 inches apart on the lined sheets. Refrigerate any dough not baked right away, tightly covered.
11. Bake on the centre rack at 375°F (190°C) for 11-12 minutes, until the cookies are cooked through.
12. Sprinkle with flaky sea salt right away if you like. Let cool completely on the sheet before eating, as they are fragile until cool.

Summarized from Sugar Spun Run's video. Watch it for the details.

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