Description
Classic bakery-style chocolate chip cookies with a perfect balance of chewy and crispy textures. These cookies combine all-purpose and cake flours with a blend of semi-sweet, milk, and chopped dark chocolate chips for rich, indulgent flavor. Chilling the dough enhances the taste and texture, resulting in soft centers and slightly crisp edges reminiscent of your favorite bakery treats.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup dark brown sugar (packed)
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Chocolate Mix-ins
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- 3 oz dark chocolate bar (chopped)
Instructions
- Combine Dry Ingredients: Whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, and cornstarch in a large bowl until well mixed. Set aside to incorporate the leavening agents evenly.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter with granulated sugar and dark brown sugar on medium speed until the mixture becomes light in color and fluffy in texture, about 3-5 minutes.
- Add Eggs and Vanilla: Mix in the whole egg, egg yolk, and vanilla extract until the batter is smooth and creamy, ensuring thorough incorporation.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Continue until the flour mixture is just combined, being careful not to overmix to maintain tender cookies.
- Fold in Chocolate: Using a spatula, gently fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped dark chocolate chunks evenly throughout the dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, to develop the flavors and improve texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Using a large cookie scoop or spoon, form large dough balls and place them on the prepared sheets, spacing them about three inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are set and lightly golden but the centers still appear slightly underbaked for that perfect chewy texture.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for developing the cookie’s texture and flavor. Don’t skip this step if possible.
- Using a combination of flours (all-purpose and cake flour) helps create a tender yet sturdy cookie.
- If you prefer a softer cookie, reduce the bake time slightly, but avoid overbaking to keep the centers chewy.
- Storing baked cookies in an airtight container will keep them fresh for up to 5 days.
- For extra flavor, you can toast the chopped dark chocolate slightly before folding it in.
