Real Starbucks Chocolate Chip Cookies Recipe: Sticky & Chewy Cookies

ingredients

• 10 ¾ oz unsalted butter (1⅓ cups)
• 10 ¼ oz (290 g | 1½ cups packed) light brown sugar
• 7 ¾ oz (220 g | 1 cup) granulated sugar
• 2 large eggs (room temperature)
• 1 tablespoon pure vanilla extract
• 17 oz (482 g | 3 ¾ cups) unbleached all-purpose flour
• 1.5 teaspoons table salt
• 1 teaspoon baking soda
• 12 oz (340 g) semisweet or bittersweet chocolate chips (see notes above)
• salt flakes sprinkle on top

7 Important Tips: Tips to Make the Perfect Real Starbucks Chocolate Chip Cookies

• A scale is best for accurately measuring ingredients.
• Butter should be at room temperature.
• Chocolate: One of the most important points is, of course, chocolate, I recommend using a quality chocolate. For this, chocolate containing 65% cocoa will give good results. For this, we recommend using a quality Belgian chocolate. Using Callebaut Bitter Drop No: 811 is the essential ingredient for a good Starbucks cookie.
• For this recipe, you can use a scale to divide the dough into 48g balls. Or you can use an ice cream scoop to make all cookies evenly bake each time.
• Cool and rest the dough balls. Cookies taste even better when baked from refrigerated dough balls. Before baking, let the cookie balls rest in the refrigerator in an airtight container or wrapped in cling film for at least 1 hour (our recommendation is 24 hours) – you can store them in the refrigerator for 1-2 weeks. You can cook it ready-made when you need it.
• Bake cookies this size for about 11 minutes at 190ºC – depending on your oven you may need more or less time… because every oven is different.
• After removing the tray from the oven, cool the cookies without touching them. After your cookies are completely cooled, they will separate from the wax paper and taste more delicious.

Instructions

• Combine the butter, sugar and brown sugar in the mixer with a whisk or with the help of a hand whisk, and mix until the sugar melts and becomes creamy.
• Scrape the remaining pieces from the sides of the bowl with a silicone spatula and obtain a homogeneous mixture with a whisk.
• Beat quickly with a whisk for one minute by hand or in the mixer at high speed by adding air and fluffing the mixture.
• Add the eggs and vanilla and beat for about another minute on medium-high speed until all is well blended.
• Then add the flour, salt and baking powder that you have passed through a wire strainer to the mixture. Stir the entire mixture with a spatula. Mix for about 2 minutes. Avoid mixing too much as it will over mixing reveal more gluten in the flour. We’ll make it chewy so be avoid over mixing.
• Add the chocolate chips and mix by inverting the dough until combined. The dough will be of a firm consistency.
• Portion into balls with an average size of 48 g. It is important for the cookies to bake evenly and to be the same size. You can use an ice cream scoop or a kitchen scale for this.
• Let the balls you cut into pieces rest in the fridge for at least an hour, but ideally at least 24 hours. You can store this mixture in the refrigerator for up to a week, or you can freeze it for several months.
• Preheat the oven to 190°C. Remember that the balls will expand 12-15 cm while baking, so place them on greaseproof paper at certain intervals. Never crush the cookie balls as they will expand as they bake.
• Bake the cookies in the oven for 11-12 minutes.
• Adding salt in the form of extra flakes will increase the cookies incredibly. So if possible, you can use a flake salt like Maldon Salt, or you can also use coarse sea salt. Sprinkle the salt on the cookies without exaggerating, until a small pinch comes out or 3-4 pieces of flake form.
• Watch closely as you bake your cookies. It may look raw at the end of the baking time, but avoid overcooking as the cookies will continue to bake in the tray and the moisture will decrease. Leave the cookies to cool completely on the tray, and you can consume them after 5-10 minutes. Bon Appetit!