Description
These bakery style cookies with vanilla and caramel chocolate are slightly crisp on the outside, soft on the inside, and perfectly chewy. Thanks to a little trick with butter flavoring, they taste like they came fresh from a really good bakery, only homemade. The cookie dough is perfect for making ahead and can be frozen for up to 3 months, so you can enjoy warm, thick chocolate chip cookies straight from the oven whenever you like.
GOOD TO HAVE ON HAND
- electric mixer with bowl
- scale
- small cookie scoop
Ingredients
Units
Scale
- 115 grams soft butter
- 90 grams brown sugar
- 40 grams white sugar
- 1 egg
- 1 tsp vanilla extract
- a few drops butter aroma
- 240 grams all-purpose flour
- 1 tsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100 grams caramel chocolate
- 50 grams white vanilla chocolate
- 50 grams white vanilla chocolate for drizzle
- sprinkles
Instructions
- Add the butter to a mixing bowl and beat for about 3 minutes, until pale and fluffy. Add the brown sugar and white sugar and beat for another 1–2 minutes, until creamy.
- Add the egg, vanilla extract, and butter flavoring, and mix just until everything is combined. Do not overmix.
- Add the flour, cornstarch, baking soda, and salt, and mix briefly until the dough has almost come together. Add the chocolate and mix just until no streaks of flour remain and everything is evenly incorporated.
- Line a small baking sheet with parchment paper. Using a small cookie scoop, scoop one ball of dough and place it onto the baking sheet. Then scoop a second ball of dough, place it on top of the first one, and press down firmly so the cookies form into little ice cream scoop shapes. Depending on the size, the dough should make about 9–10 cookies.
- Place the shaped cookie dough balls in the freezer for at least 3 hours.
- Before baking, fully preheat the oven to 190°C / 375°F. Place the frozen cookie dough balls on a baking sheet with enough space between them so they do not spread into each other. I bake 6 cookies per tray.
- Bake the cookies for about 12–14 minutes, depending on how browned you like them. Let them cool on the baking sheet for at least 30 minutes.
- The cookies can be eaten once they have cooled, but they are especially good if you let them rest in the fridge for a few hours after they have cooled completely. That is when they get that real bakery-style texture.
- Prep Time: 15 min
- Cook Time: 13 min
- Category: Dessert
- Method: Baking
- Cuisine: American
