A classic chocolate chip cookie recipe that turns out beautiful cookies every time. Slightly chewy with a hint of crunchiness and loaded with chocolate. You’ll find yourself making this one again and again!
Prep Time: 10 minutes
Bake Time: 10-12 minutes
Total Time: 1 hour and 20 minutes (includes 1 hour chill time)
Serving Size: About 1 dozen, 5 inch cookies
USA PAN® Large Cookie Sheet (17″ x 12 1/4″)
2 cups minus
2 tablespoons cake flour
1 2/3 cups bread flour
1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter, room temp
1 1/4 cups light brown sugar, packed
1 cups plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pound bittersweet chocolate discs or feves (at least 60% cacao content) sprinkle of sea salt- if desired
Cream butter and sugars together for a few minutes, until light and fluffy. Incorporate eggs, one at a time, mixing after each egg. Mix in vanilla extract as well. Sift dry ingredients together (both flours, baking soda, baking powder, and salt). Add slowly into wet ingredients until just incorporated. Do not overmix! Stir in chocolate, being careful to not break up chocolate pieces too much. Press plastic wrap on top of dough and refrigerate for 36 hours. When ready to bake, preheat oven to 350 degrees. You can line your USA PAN® cookie sheets or half sheet pans with parchment for easy clean up , as these cookies have a TON of chocolate in them! Scoop cookies out into 3 1/2 ounce balls, roughly the size of a generous golf ball. You can sprinkle each cookie with sea salt, if desired. Place about 6 cookies on one sheet and bake for 18-20 minutes. Remove cookie sheets to wire rack and leave cookies on sheets to cool for 10 minutes. After that, remove to wire rack to cool. These are great when eaten warm, but also taste great afer cooled.