High Altitude Bakery Style Chocolate Chip Cookies
Big, bakery style chocolate chip cookies with crisp, caramelized, deeply golden brown edges, and slightly underdone centers that set up soft and chewy. These cookies have a rich brown buttery flavor, lots of chocolate, extra vanilla, and a hint of cardamom.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Cookie Scoop with Release Lever
- Stand Mixer with Paddle Attachment
Ingredients
- 1 cup (2 sticks) cold unsalted butter, divided
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 large egg
- 1 large egg yolk (save the white for another use)
- 2 ½ tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned, and leveled
- 1 tbsp corn starch
- 1 ½ tsp baking powder
- 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 1 cup semi-sweet chocolate chips
- ¼ cup finely chopped dark chocolate (about 1 ounce)
Instructions
Browned Butter
- In a saucepan, melt 1/2 cup (1 stick) of butter over medium heat (this is only half the butter that the recipe calls for). Continue to cook the butter, swirling the pan occasionally, for about 5 minutes, until a layer of foam forms on top of the butter and underneath the foam, nutty golden brown solids have formed on the bottom of the pan.
- Remove the saucepan from the heat, and immediately pour the browned butter (scraping up all the browned solids, too), into the bowl of your stand mixer.
Cookie Dough
- Cut the remaining 1/2 cup of cold butter into chunks, and drop it into the hot browned butter. Add the granulated sugar and brown sugar. Let sit for 5 minutes to cool slightly.
- With the paddle attachment, beat the butter and sugar mixture on medium speed for 10 minutes, until very pale and fluffy.
- Scrape down the bowl, add the egg, egg yolk, and vanilla, and mix on low to combine.
- Separately, combine the flour, corn starch, baking powder, salt, and cardamom. Add the flour mixture, chocolate chips, and chopped chocolate to the dough, mixing on low to combine.
Chilling and Shaping the Dough
- Cover the dough and refrigerate for one hour, until firm enough to scoop into balls.
- Scoop the chilled dough into 12 balls. If you like, you can weigh the dough, then weigh each ball, or just estimate their size. I used a large cookie scoop/cupcake scoop with a release lever (3 tbsp capacity), and filled this heaping full to scoop 12 portions. Roll each portion into a ball, and refrigerate the dough balls for 1 hour.
Baking the Cookies
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a rimmed baking sheet with parchment paper.
- Place 6 of the chilled dough balls on the baking sheet, giving them plenty of room to spread. Keep the remainder of the dough balls refrigerated until needed.
- Bake the cookies for about 14-16 minutes. The cookies are done when the edges are golden brown and set, but the centers are still slightly under-baked.
- Let the cookies cool and set on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
Notes
Store leftover cookies in an airtight container at room temperature for up to two days, or in the freezer for up to 3-6 months.
For sweeter cookies, you can use milk chocolate chips instead of the semi-sweet chocolate chips.
recipe method adapted from Baran Bakery
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