---
title: Chocolate Chip Cookies
servings: 6
---

== Cold-Butter Creaming ==

Beat cold, cubed @unsalted butter{140%g} with @light brown sugar{130%g} and @granulated white sugar{70%g} in a #mixer{} for ~{1.5-2%minutes} on medium-low speed until combined into a dense paste without whipping excessive air.

== Wet Integration & Dry Fold ==

Add cold @whole egg{55%g} and cold @egg yolk{20%g} (and @vanilla extract{} if using) to the mixture. Mix on low speed until completely emulsified.

In a separate #bowl{}, whisk together @all-purpose flour{260%g}, @cornstarch{10%g}, @baking soda{3%g}, and @fine sea salt{3%g}.

Add the dry ingredients to the wet mixture and mix on lowest speed until just combined.

Fold in chopped @milk chocolate chunks{150%g} by hand using a #spatula{}.

== Portioning & "Teardrop" Topping ==

Divide dough into large portions of 100 g to 110 g each and shape into tall, rough cylinders or tall domes.

Press 2 to 3 large @Callebaut or Valrhona chocolate callets{80%g} firmly point-down into the center top of each dough ball.

== Mandatory Deep Freeze ==

Place shaped dough balls on a #tray{}, cover tightly, and freeze for at least ~{3-4%hours}.

== High-Heat Flash Bake ==

Preheat #oven{} to 200°C conventional (or 190°C fan-forced).

Line a heavy #baking sheet{} with parchment paper and arrange dough balls with at least 8 cm space between them.

Bake for ~{11-13%minutes} until edges are golden brown and set, but the center is soft and slightly puffed.

== Rest & Set ==

Let cookies rest undisturbed on the hot pan for ~{15%minutes} before serving.