Ingredients (~8 Large Cookies)
- 1 1/4 cups (1 1/4 sticks) unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp kosher salt
- 1 cup dark chocolate chips or wafers
- 3/4 cup chopped milk chocolate
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, for finishing
Mixing Butter and Sugars
In the bowl of a stand mixer with a paddle attachment, mix the softened butter, brown sugar, and granulated sugar.
On medium speed, mix for approximately 3 minutes or until the mixture becomes light in color and fluffy.
You might need to scrape the edges of the bowl down once.
The purpose is to allow the mixture to capture the right amount of air and dissolve the sugar.
Adding Other Ingredients
Add the egg and vanilla extract into the mixture and mix on low speed until thoroughly blended.
Scrape down the bowl to make sure everything is mixed together properly.
Making Dry Mixture
In another separate bowl, combine all-purpose flour, baking soda, baking powder, and kosher salt by whisking together all the ingredients in the bowl.
Completing The Dough
With the mixer running on low speed, slowly fold the dry mixture into the wet mixture.
Stop mixing when there are only a few streaks of flour remaining in the dough.
The dough should not be over-mixed.
Add all three types of chocolate to the bowl and fold in by hand with a spatula until evenly distributed throughout the dough.
Portioning out and Refrigerating The Dough
Line a baking sheet with parchment paper.
Divide the cookie dough into 8 even portions weighing approximately 5 ounces each.
Use a kitchen scale to measure properly.
Shape each portion of dough into a ball.
For the traditional bakery-style cookie look, press some extra chocolate chips onto the tops of the dough balls.
Arrange the shaped cookie balls onto the baking sheet, cover tightly with plastic wrap, and refrigerate for at least 6-8 hours to develop the flavor and prevent the cookies from spreading too much.
Baking The Cookies
Preheat the oven to 350°F.
Line a separate baking sheet with parchment paper.
Place 2 to 3 chilled cookie dough balls on the baking sheet, allowing for 4 to 5 inches of space between each dough ball.
Keep the remaining cookie dough in the refrigerator.
Bake the cookies in the oven for 16 to 18 minutes, rotating the baking sheet halfway through the baking time.
The edges of the cookie will turn a golden-brown colour but the centre will be soft and underbaked.
This is where you want the gooey cookie center!
The cookies will continue baking on the hot pan after removing from the oven.
Sprinkle flaky sea salt onto the hot cookies while they are still on the baking sheet.
Allow the cookies to cool for at least ten minutes on the baking sheet before carefully moving them to a wire rack to cool completely.
Cookies will be very soft and fragile at the beginning.
Bakery-Style Chocolate Chip Cookies
Ingredients
Ingredients (~8 Large Cookies)
- 1 1/4 cups unsalted butter 1 1/4 sticks, softened
- 1 cup packed brown sugar light or dark
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp kosher salt
- 1 cup dark chocolate chips or wafers
- 3/4 cup chopped milk chocolate
- 1/2 cup semisweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Cream softened butter with brown and granulated sugars in stand mixer on medium speed for 3 minutes until light and fluffy.
- Mix in egg and vanilla extract on low speed until just combined.
- Whisk flour, baking soda, baking powder, and kosher salt in separate bowl.
- Gradually add dry ingredients to wet ingredients on low speed until barely combined.
- Fold in all chocolate chips by hand.
- Divide dough into 8 equal 5-ounce portions, roll into balls.
- Press extra chocolate chips on top of dough balls if desired.
- Cover and refrigerate dough balls for 8 hours or overnight.
- Preheat oven to 350°F.
- Place 2-3 chilled dough balls on parchment-lined baking sheet, spaced 4-5 inches apart.
- Bake 16-18 minutes, rotating halfway, until edges are golden but centers look underbaked.
- Sprinkle with flaky sea salt while hot.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
