Bakery Style Chocolate Chip Cookies
Adapted from Jacques Torres Chocolate Chip recipe
Ingredients
- 1¼ cups unsalted butter
- 1¼ cups light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1⅔ cups bread flour
- 2 tbsp cornstarch
- 1¼ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp salt
- 2½ cups dark chocolate or semi sweet chocolate chips or chunks
- Coarse salt, think Maldon, for sprinkling on top of dough before baking.
Instructions
- You can bake these right away as I do, or refrigerate up to 36 hours, freeze for up to 3 months. If baking same day, preheat oven to 350 °F
- In a medium bowl whisk the flours, corn starch, baking soda, baking powder, and salt.
- With the paddle attachment of your stand mixer cream butter and sugars on medium-high until fluffy and light colored, this takes about 5 minutes. I stop it at least once, usually twice to scrape during that 5 minutes.
- Add room temperature eggs, one at a time, incorporating well after each.
- Stir in the vanilla, scrape down the batter, ensuring everything is well blended.
- With the mixer on low, add the dry ingredients, after 20 seconds add chocolate chips/chunks, and walnuts, do this before the flour is entirely incorporated, do not overmix. Often after 20-30 seconds I will hand mix using a wooden spoon, the dough is very thick and on the dryer side.
- Scoop 3 1/2 ounces of dough onto parchment lined cookie sheet, rounding gently, do not overly compress, sprinkle with sea salt. Only 6 to a sheet, these are large cookies. If you choose to chill, you would do so at this point. Covered in the refrigerator for 60 minutes up to 36 hours.
- In a preheated 350 °F oven bake for 18-20 minutes or until lightly golden brown, if they are still quite rounded, take a spatula and gently press down to flatten, cool on cookie sheet for 3 minutes before moving to cooling rack.
