The Best Bakery Style Chocolate Chip Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 1/2 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 1 1/3 cup Brown sugar
  • 1 tsp Cornstarch
  • 1 cup Granulated sugar
  • 1 1/2 tsp Sea salt
  • 1 Sea salt
  • 2 cup Semi-sweet chocolate chips
  • 2 1/4 tsp Vanilla extract

• Dairy

  • 1 1/4 cup Butter, unsalted

• Other

  • ½ c. bittersweet (60% cacao or higher chocolate, chopped into chocolate chip size chunks

Found on lifemadesimplebakes.com

Description

Ingredients

• 3½ c. all-purpose flour (300g)
• 1 tsp. cornstarch
• 1½ tsp. baking powder
• 1¼ tsp. baking soda
• 1½ tsp. sea salt
• 1¼ c. (2½ sticks) unsalted butter, room temperature
• 1⅓ c. brown sugar (284g)
• 1 c. granulated sugar (198g)
• 2¼ tsp. vanilla extract
• 2 eggs
• 2 c. semi-sweet chocolate chips
• ½ c. bittersweet (60% cacao or higher) chocolate, chopped into chocolate chip size chunks
• Sea salt, to sprinkle over balls of dough before baking

Directions

• In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and the 1.5 teaspoons sea salt, set aside.
• In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
• Fold in the chocolate chips, chocolate chunks and any shavings you may have created while chopping the chocolate. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
• Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.