Description
These decadent bakery-style cookies are engineered for a thick, soft, and substantial texture using a unique blend of flours and a patient chilling process. With a rich, toffee-like flavor and a mix of regular and mini chocolate chips, they deliver a professional-quality treat right from your home kitchen.
Ingredients
- All-purpose flour
- Cake flour
- Baking soda
- Salt
- Unsalted butter, melted and cooled
- Light brown sugar
- Granulated sugar
- Eggs
- Egg yolk
- Pure vanilla extract
- Semi-sweet chocolate chips (regular and mini blend)
Instructions
- Line a large baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt.
- In a separate bowl, stir together the cooled melted butter, light brown sugar, and granulated sugar until smooth.
- Add the room-temperature eggs, extra egg yolk, and vanilla extract to the butter mixture, mixing until glossy.
- Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chip blend until evenly distributed.
- Scoop 3-ounce balls of dough onto the prepared sheet, cover tightly, and refrigerate for at least 3 hours.
- Preheat your oven to 350°F (180°C) and prepare additional baking sheets with parchment paper.
- Place 5 to 6 chilled dough balls on each sheet and bake for 14 to 17 minutes until edges are golden.
- Let the cookies rest on the sheets for 15 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure your cookies have that iconic soft center, be careful not to over-bake; they should look slightly underdone in the middle when pulled from the oven. If you don’t have cake flour on hand, you can make a substitute by removing two tablespoons of all-purpose flour from a cup and replacing it with two tablespoons of cornstarch.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American