Description
These gourmet, bakery-style cookies utilize a scientific blend of all-purpose and cake flours to achieve a thick, soft texture. By employing a high-heat baking method and precision measurements, this recipe creates a perfectly set exterior that encases a rich, milk chocolate-filled center.
Ingredients
- 226g (1 cup) Unsalted Butter, cold and cubed
- 200g (1 cup) Brown Sugar
- 150g (3/4 cup) Granulated Sugar
- 250g (2 cups) All-Purpose Flour
- 125g (1 cup) Cake Flour
- 340g (2 cups) Milk Chocolate Chips and Chunks
- 3g (3/4 tsp) Cornstarch
- 4g (3/4 tsp) Baking Soda
- 3g (1/2 tsp) Salt
- 100g (2 large) Eggs
- Vanilla extract
- Maldon sea salt (for sprinkling)
Instructions
- In a stand mixer, combine the cold, cubed butter with both sugars and mix on medium speed for 4 minutes until pale and fluffy, scraping the bowl halfway through.
- Add the eggs and vanilla extract, then mix for 60 seconds on low-to-medium speed until the mixture is fully emulsified and smooth.
- Whisk the flours, cornstarch, baking soda, and salt together, then add to the mixer on the lowest speed until just combined; fold in the milk chocolate by hand.
- Preheat your oven to 395°F (202°C) and scale the dough into 4-ounce (113g) portions, placing them on a parchment-lined baking sheet with 3 inches of spacing.
- Bake for 9 to 11 minutes until the edges are set and golden brown, then sprinkle immediately with Maldon sea salt and allow to rest for 15 minutes before serving.
Notes
For the most consistent results, always use a kitchen scale to measure ingredients in grams, as the protein-to-fat ratio is highly sensitive. If you find your cookies are spreading too much, ensure your butter is truly cold when starting and consider chilling the portioned dough balls for 10 minutes prior to baking.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American