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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix all-purpose flour, baking soda, baking powder, milk powder, espresso powder, cornstarch, and salt in a bowl.
Mix cold cubed butter, brown sugar, and granulated sugar in a stand mixer on medium speed for about 2–3 minutes until creamy.
Add egg, egg yolk, and vanilla bean paste. Mix until fully combined, scraping down the sides of the bowl as needed.
Gradually add dry ingredients to the wet mixture. Mix on low speed just until combined. Do not overmix.
Stir in semi-sweet and milk chocolate chips until evenly distributed.
Cover and refrigerate the dough for at least 2 hours, or up to 24 hours for deeper flavor and thicker cookies.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop large portions of dough and roll loosely into balls. Keep them tall rather than flattened for a bakery-style look.
Bake for 15–16 minutes, or until the edges are set and lightly golden while the centers are still soft and slightly underbaked.
Immediately sprinkle with flaky sea salt.
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack.
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Chilling the dough for longer results in a deeper flavor and thicker cookies.
For a bakery-style look, keep the dough balls tall rather than flattened.
Can I use regular vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla extract for vanilla bean paste.
What does the espresso powder do?
Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
Why is the dough chilled?
Chilling the dough helps develop the flavors and results in thicker cookies.
Can I skip the flaky sea salt topping?
Yes, but the flaky sea salt adds a nice contrast to the sweetness of the cookies.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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