Description
Thick bakery-style chocolate chip cookies with crisp golden edges, soft chewy centers, and rich pools of melted bittersweet chocolate.
Ingredients
Scale
- 2 cups cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons sea salt
- 1 ¼ cups unsalted butter, softened
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ pounds bittersweet chocolate chunks
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together cake flour, bread flour, baking soda, baking powder, and sea salt in a large bowl.
- In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Slowly mix dry ingredients into the wet ingredients until combined.
- Fold in bittersweet chocolate chunks.
- Scoop large portions of dough onto prepared baking sheets.
- Chill dough for 24 to 48 hours if possible for better flavor and texture.
- Bake for 16 to 20 minutes until edges are golden and centers remain slightly soft.
- Sprinkle with flaky sea salt while warm and cool on baking sheets for 10 minutes before serving.
Notes
- Chilling the dough creates thicker and chewier cookies.
- Use high-quality chocolate for the richest flavor.
- Do not overbake, the cookies continue cooking after leaving the oven.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 420
- Sugar: 30g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Jacques Torres chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, thick cookies, homemade cookies