College Chocolate Chip Cookies
Ingredients
- 200 g cake flour
- 200 g bread flour
- 10 g baking soda
- 10 g baking powder
- 10 g salt
- 2 sticks butter | (224 g)
- 200 g granulated sugar
- 300 g dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 500 g chopped dark chocolate
Instructions
- Combine flours, baking soda, baking powder, and salt in a large bowl. Set aside.
- In a stand mixer, cream butter and sugars (~5 min). Add eggs one at a time, then vanilla, and mix until completely combined.
- Reduce mixer speed to low. Add in dry ingredients and mix briefly until just combined (10-15 seconds).
- Gently stir in chocolate pieces by hand until combined.
- Roll dough into 60 g balls and refrigerate for 24 hours. After refrigerating, optionally freeze until solid.
- Bake (from frozen, if freezing) at 375°F until golden brown, but still soft, about 15-20 minutes. Sprinkle with flaky sea salt while hot.
Notes
- Freezing results in a gooey-er interior
- Chopping a chocolate bar creates a bigger range of small and large chunks. This was better than consistently-sized chunks/chips.
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