Enjoy these classic bakery-style chocolate chip cookies with a perfect balance of crispy edges and chewy centers, made ahead for maximum flavor.
Ingredients
Dry Ingredients
228gramscake flour(2 cups minus 2 tablespoons)
217gramsbread flour(1 2/3 cups)
5gramsbaking soda(1 1/4 teaspoons)
6gramsbaking powder(1 1/2 teaspoons)
6gramssalt(1 teaspoon)
Wet Ingredients
283gramssalted butter, softened(1 1/4 cups)
275gramslight brown sugar(1 1/4 cups)
226gramswhite granulated sugar(1 cup plus 2 tablespoons)
2largeeggs
10gramsvanilla extract(2 teaspoons)
Chocolate
146gramsdark chocolate or mini chocolate chips(at least 60% cacao, shaved or chopped)
267gramsdark chocolate chips or semi-sweet
60gramswhite granulated sugar(for sprinkling)
Other
sea salt(for sprinkling)
Instructions
Sift together flours, baking soda, baking powder, and salt. Set aside.
Cream butter and sugars, then add eggs and vanilla until combined.
Add dry ingredients to wet, mix just until combined, then fold in chocolate.
Wrap dough and refrigerate for 24-36 hours.
Preheat oven to 350°F, scoop dough, press lightly with a sugared cup, and bake for 13 minutes. Sprinkle with sea salt, cool for 5 minutes, then transfer to wire rack.
Notes
Chill the dough overnight for best flavor and texture.