Ingredients
Scale
- 2 cups minus 2 tablespoons (8 ½ ounces) cake flour
- 1 ⅔ cups (8 ½ ounces) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks (1 ¼ cups) unsalted butter, softened
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ pounds bittersweet chocolate discs (at least 60% cacao) Flaky sea salt for topping
Instructions
- Prepare the Dry Ingredients: In a large bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
- Cream the Butter & Sugar: In another bowl, beat the butter and sugars until pale and fluffy (about 5 minutes).
- Incorporate Eggs & Vanilla: Add the eggs one at a time, mixing thoroughly. Stir in the vanilla extract.
- Combine Wet & Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined (5–10 seconds).
- Fold in Chocolate: Gently mix in the chocolate pieces, ensuring they remain whole.
- Chill the Dough: Press plastic wrap directly onto the dough and refrigerate for 24–72 hours. You can bake all at once or in batches.
- Preheat & Prepare: Set the oven to 350°F. Line a baking sheet with parchment paper.
- Shape & Arrange: Scoop six 3 ½-ounce dough mounds (about golf ball size) onto the sheet. Flatten any exposed chocolate for an even look. Sprinkle lightly with flaky sea salt.
- Bake: For large cookies, bake 18–20 minutes; for smaller ones, bake 10–12 minutes, until golden but still soft.
- Cool & Enjoy: Let cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack. Best enjoyed warm!
Notes
- Use High-Quality Chocolate: Opt for bittersweet chocolate discs or fèves (60% cacao or higher) for superior flavor and texture. Their flat shape helps them melt evenly.
- Measure Precisely: A digital kitchen scale ensures accuracy when measuring flour and sugar, leading to consistent results.
- Rotate While Baking: Halfway through baking, turn the cookie sheet to ensure even browning.
- Slightly Underbake for a Soft Center: Remove cookies when the edges turn golden, but the centers remain slightly soft. They will firm up as they cool.
- Adjust for a Cakier Texture: Replace one whole egg with two egg yolks for a slightly thicker, cake-like consistency.
- Get Creative with Mix-Ins: Enhance flavor by adding nuts, shredded coconut, dried fruit, or a dash of espresso powder.
- Freeze for Convenience: Portion dough into balls, freeze them on a baking sheet, then store them in a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: serving
- Calories: 393
- Sugar: 27g
- Sodium: 313mg
- Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 62g
- Protein: 6g
- Cholesterol: 34mg
Keywords: Chocolate chunk cookies, gourmet chocolate chip cookies, chewy chocolate chip cookies, bakery-style chocolate chip cookies, homemade chocolate chip cookies.