Description
These bakery style chocolate chip cookies are thick, chewy, and crisp on the edges with rich chocolate throughout. They replicate a bakery favorite.
Ingredients
- 2 cups cake flour minus 2 tablespoons
- 1⅓ cups bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1¼ cups unsalted butter softened
- 1¼ cups light brown sugar packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs room temperature
- 1 cup dark chocolate finely chopped
- 1½ cups semi sweet chocolate chips
- ¼ cup granulated sugar (for baking)
- ½ teaspoon flaky sea salt (for baking)
Instructions
- In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chopped chocolate and chocolate chips evenly.
- Press the dough together, cover tightly, and refrigerate for at least 24 hours to develop flavor and texture.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop large dough balls about 2 inches wide and place on the baking sheet, spacing well apart.
- Dip the bottom of a glass in water, then into the extra granulated sugar, and gently press the tops of the cookies.
- Bake for 13 minutes until the edges are lightly golden but centers remain soft.
- Sprinkle lightly with flaky sea salt immediately after baking.
- Cool 5 minutes on the pan before transferring to a rack.
Notes
- Chilling the dough is essential for bakery thickness and rich flavor.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American