Ingredients (~12 large cookies)
- 2 cups unsalted cultured butter, cool room temperature (64-68°F)
- 1 1/2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tbsp vanilla bean paste
- 4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp fine sea salt
- 4 tsp vanilla powder (optional)
- 1 1/2 cups dark chocolate wafers or chunks
- 1 1/3 cups chopped milk chocolate
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, for finishing
Make and Chill the Dough
In a large bowl, use a stand mixer with the paddle attachment to cream the cool butter and both sugars together for ~3 minutes until light and fluffy.
Do not use fully softened or melted butter; the cooler temperature is essential for a thick cookie.
Mix in the eggs and vanilla bean paste until just combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional vanilla powder.
Add the dry ingredients to the mixer bowl and mix on low speed until almost combined. Before the last streaks of flour disappear, add all three types of chocolate and fold them in with a spatula until just combined. Do not overmix.
Scoop the dough into 12 large, equal-sized balls (each will be about 5 oz). Shape the dough so the balls are taller than they are wide. This helps them bake up thick instead of spreading out flat.
Place the dough balls on a parchment-lined baking sheet, pressing a few extra chocolate pieces onto the tops. Cover the tray tightly with plastic wrap and refrigerate overnight, or for at least 6-8 hours.
This long, cold rest is not optional. It allows the flour to fully hydrate and develops a deeper flavor, while also preventing the cookies from spreading too much during baking.
Bake the Cookies
When you are ready to bake, preheat your oven to 350°F.
Place 2-3 chilled cookie dough balls on a parchment-lined baking sheet, spaced 4-5 inches apart. Keep the remaining dough in the refrigerator.
Bake for ~16-18 minutes, rotating the pan halfway through. The cookies are done when the edges are golden brown, but the center is still soft, puffy, and looks slightly underbaked.
Immediately after removing from the oven, sprinkle the tops with flaky sea salt.
Let the cookies cool on the baking sheet for at least 10 minutes before attempting to move them. They need this time to set up and will fall apart if moved too soon
Bakery-Style Chocolate Chip Cookies
Ingredients
Ingredients (~12 large cookies)
- 2 cups unsalted cultured butter 64-68°F, cool room temperature
- 1 1/2 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tbsp vanilla bean paste
- 4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp fine sea salt
- 4 tsp vanilla powder optional
- 1 1/2 cups dark chocolate wafers or chunks
- 1 1/3 cups chopped milk chocolate
- 1/2 cup semisweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Cream cool butter (64-68°F) with both sugars in stand mixer for 3 minutes until light and fluffy.
- Mix in eggs and vanilla bean paste until just combined, scraping bowl.
- Whisk dry ingredients in separate bowl.
- Add dry ingredients to mixer on low speed until almost combined.
- Fold in all chocolates with spatula until just combined.
- Scoop dough into 12 tall balls (5 oz each), press extra chocolate on tops.
- Cover and refrigerate overnight or minimum 8 hours.
- Preheat oven to 350°F.
- Place 2-3 chilled dough balls on parchment-lined sheet, 4-5 inches apart.
- Bake 16-18 minutes, rotating halfway, until edges golden but center soft.
- Sprinkle hot cookies with flaky sea salt.
- Cool on baking sheet 10 minutes before moving.
