Description

Experience the science of superior baking with these thick, bakery-style cookies that balance a crisp outer edge with a dense, fudge-like center. By utilizing a specific blend of flours and a long chilled hydration period, this recipe produces a professional-grade treat with deep caramel notes and complex chocolate distribution.

Ingredients

250 grams all-purpose flour
150 grams cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted and cooled to 65-70°F
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
12 ounces semi-sweet chocolate chips (mixture of regular and mini chips)
Flaky sea salt for topping

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Instructions

Line a large baking sheet with parchment paper or a silicone mat to ensure even heat distribution.
In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt to aerate the dry ingredients and distribute the leavening agent evenly.
In a separate bowl, stir the melted and cooled butter with the light brown and granulated sugars until the fats and sugars are well combined.
Add the eggs, extra egg yolk, and vanilla extract to the butter mixture, stirring gently until the preparation appears glossy and fully emulsified.
Slowly fold the dry flour mixture into the wet ingredients using a spatula, stopping immediately once no white streaks remain to avoid overworking the gluten.
Gently fold in the 12 ounces of chocolate chips until they are evenly distributed throughout the dough.
Scoop the dough into large 3-ounce balls (approximately 85 to 90 grams each) to ensure uniform baking.
Cover the dough balls and refrigerate for at least 3 hours to allow the starch to hydrate and the flavor profile to deepen.
Preheat your oven to 350°F (180°C) and bake the chilled cookies for 14 to 17 minutes until the edges are golden and the tops are set.

Notes

To ensure the most consistent results, always use a digital kitchen scale to measure your flour and sugars in grams. Chilling the dough is a non-negotiable step for this recipe; it prevents the cookies from spreading too thin and allows the complex sugars to fully develop their signature toasted flavor during the thermal transformation in the oven.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American