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Bakery-Style Chewy Chocolate Chip Cookies Recipe

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Enjoy bakery-style chocolate chip cookies that are chewy, rich, and loaded with dark chocolate. This recipe combines cake flour and bread flour for the perfect texture, features a double dose of chocolate chips, and finishes with a sprinkle of sea salt for a delightful balance of sweet and savory.

Ingredients

Dry Ingredients

  • 2 cups minus 2 tablespoons cake flour (228 grams)
  • 1 2/3 cups bread flour (217 grams)
  • 1 1/4 teaspoons baking soda (5 grams)
  • 1 1/2 teaspoons baking powder (6 grams)
  • 1 teaspoon salt (6 grams)

Wet Ingredients

  • 1 1/4 cups salted butter, softened (10 ounces)
  • 1 1/4 cups light brown sugar (275 grams)
  • 1 cup plus 2 tablespoons white granulated sugar (226 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract (10 grams)

Chocolate

  • 1 cup shaved or finely chopped dark chocolate (at least 60% cacao, 146 grams)
  • 1 1/2 cups dark chocolate chips (267 grams)

For Rolling and Topping

  • 1/4 cup white granulated sugar (for rolling dough balls)
  • Sea salt (for sprinkling on top)

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt until evenly mixed. Set this mixture aside for later.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter together with the light brown sugar and 1 cup plus 2 tablespoons of white granulated sugar. Beat until the mixture is light, fluffy, and well combined, about 3 to 5 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until the mixture is smooth and uniform.
  4. Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients at low mixer speed. Mix just until combined, taking care not to overmix. Then fold in the shaved or finely chopped dark chocolate and the dark chocolate chips gently by hand.
  5. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate it for at least 2 hours, but preferably overnight. This resting time helps develop flavor and improve texture.
  6. Prepare for Baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop the chilled dough into balls, roll each ball lightly in the 1/4 cup white granulated sugar, and space them about 2 inches apart on the baking sheets.
  7. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes. Look for golden brown edges with centers that remain soft.
  8. Cool and Finish: Allow the cookies to cool on the baking sheet for 5 to 10 minutes to firm up. Then transfer to wire racks to cool completely. While still warm, sprinkle a small pinch of sea salt on top of each cookie to enhance the chocolate flavors.

Notes

  • Chilling the dough overnight improves flavor and texture but a minimum of 2 hours is sufficient if short on time.
  • Using a combination of cake flour and bread flour creates an ideal balance for chewy yet tender cookies.
  • For a sweeter cookie, use semi-sweet chocolate chips instead of dark chocolate chips.
  • Roll dough balls gently in sugar to add a subtle crunchy exterior.
  • Sprinkling sea salt just before the cookies cool adds a gourmet touch by balancing sweetness.

Find it online: https://mealsbykate.com/bakery-style-chewy-chocolate-chip-cookies-recipe/