Bakery Style 3-Chocolate Cookies

If your go-to cookie is the soft yet chewy, crispy yet gooey kind, this is THE recipe for you! After a couple of tries to perfect the consistency, appearance and texture, I finally created a chewy cookie recipe I am proud enough to share on here!

Let me start off with the ingredients. Cookie recipe staples are always the following: butter, sugar, egg, flour, baking powder and/or baking soda, vanilla, chocolate chips. If you've tested various cookie recipes, you'll know that there are different variations per ingredient depending on your desired flavor and/or texture.

P.S. I might start sounding a bit technical so feel free to skip to the end of this post for the recipe haha!

Butter: For bigger, chunkier cookies, butter should preferably be cold before it is creamed with sugar. For this recipe, I wanted the cookie to be waaaay flatter than my NY-Style Chocolate Chip Cookies (https://bit.ly/334umrd) yet still have a slight thickness to it. This is why I melted half of the butter in the microwave and kept the other half cold. Yup, melted butter creates a denser, chewier cookie!

Flour: I used all-purpose flour for this, but the secret is in the cornstarch. Cornstarch helps soften the proteins in the flour, resulting to a softer cookie.

Baking Soda: I would normally add in baking powder to fluff the cookie up a bit, but ended up omitting it to make sure the cookie ends up flatter than my previous recipe.

Chocolate: The gooey factor! I used 3 kinds of chocolate chips: Milk Chocolate Chips, Peanut Butter Chips and chopped Milk Chocolate Bars. Who says you can't have more chocolate?

Aaaand Sugar: Originally, I was supposed to add in a cup of white sugar and a cup of brown sugar while creaming the butter. As usual, I forgot to buy white sugar and was left with only half a cup. Classic Vero with the Mom Brain! I don't know if this mistake elevated the cookie recipe, but I did find the batter to be browner, which resulted to a livelier looking cookie in terms of color . It ain't pale!

Tip #1: CHILL THE DOUGH

I would recommend chilling the dough for at least 3 hours. If you can leave it overnight, better! Refrigerated dough prevents rolled dough from sinking right when you plop it in the oven.

Question: Can you freeze it?

Answer: Yes! You can freeze it for up to a month! Prior to baking, make sure you thaw it out for 10 to 15 minutes in room temperature. You'll know its ready when you are able to scoop it out using an ice cream scooper.

Tip #2: ROLL, TEAR & STACK 'EM

Bid your usual scooped-ice-cream-looking-cookie-dough goodbye! If you want to get those pretty wavy lines on top of your cookie after its baked, scoop out cookie dough from the refrigerated batter, roll it out, tear it in half, and place the other half (torn side up) on top! Shape the middle of the stacked dough to make sure they stick together.

Tip #3: ADD IN MORE CHOCOLATE AFTER BAKING

For aesthetic purposes, I put more chocolate on top right after I pull the cookies out of the oven. Its soft enough to be added in, and makes it look extra pretty hee hee! Oh, and make sure to cool the cookies for at least 15 minutes!

Full recipe here: