Ingredients
- 2 cups minus 2 tablespoons cake flour (252 g)
- 1 ⅔ cups bread flour (241 g)
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon coarse salt
- 1 ¼ cups salted butter, softened (280 g)
- 1 ⅓ cups light brown sugar (264 g)
- 1 cup granulated sugar (220 g)
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 2 cups chocolate chips, chunks, or disks
- Flaky sea salt for topping
Instructions
- Whisk together cake flour, bread flour, baking soda, baking powder, and salt in a bowl.
- Cream butter, brown sugar, and granulated sugar for about 5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- Gradually mix in dry ingredients on low speed until just combined.
- Fold in chocolate chips evenly.
- Divide dough into 24 portions and sprinkle with flaky sea salt.
- Refrigerate dough for 24–72 hours.
- Preheat oven to 350°F (175°C) and line baking sheets.
- Bake 6 cookies at a time for 15–20 minutes until edges are golden.
- Cool on baking sheet for 15 minutes, then transfer to rack.
Notes
- Chilling dough is essential for flavor and texture.
- Do not overmix the dough to keep cookies tender.
- Use high-quality chocolate for best results.
- Dough can be frozen and baked later.
- Flaky sea salt enhances sweetness and adds contrast.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
