Bakery Style Chocolate Chips Cookies

• 総時間: 55 minutes

材料

1 cup (225 g) cold salted butter cut into cubes

3/4 cup (160 g) brown sugar

1/2 cup (100 g) granulated sugar

2 large cold eggs

2 tsp vanilla

1 1/2 cups (180 g) cake flour

1 1/2 cups (190 g) all-purpose flour

1 tbsp (20 g) cornstarch

3/4 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 cups (350–400 g) semi-sweet or dark chocolate chips/chunks

手順

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a stand mixer or large bowl, cream the cold cubed butter with both sugars for about 3–4 minutes until light and fluffy.

Add eggs one at a time, mixing well. Stir in vanilla.

In a separate bowl, whisk together all dry ingredients (flours, cornstarch, baking soda, salt).

Slowly add the dry mix to the wet, just until combined (do not overmix).

Fold in chocolate gently.

Portion dough into giant balls (about 6–8 large cookies, ~6 oz/170g each).

Roughly shape but don’t flatten them.

Chill for at least 30 mins (up to overnight for best texture).

Bake for 10-13 minutes. The outside should be golden, but the inside slightly underdone.

Let them rest on the baking sheet 10 mins before eating.