Description

Discover the secret to professional-grade cookies with this high-heat baking technique that creates a thick, pillowy center and a delicately golden crust. By using a sophisticated blend of milk chocolate and a touch of sea salt, these treats offer a creamy, nostalgic warmth that elevates the classic chocolate chip recipe into a gourmet experience.

Ingredients

1 cup cold cubed butter
3/4 cup brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups milk chocolate chips and chunks
Maldon sea salt flakes, for finishing

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Instructions

Preheat your oven to 395°F (200°C) and line a light-colored baking sheet with parchment paper.
In a stand mixer, cream the cold cubed butter with the brown and white sugars for 3 to 4 minutes until the mixture is pale and fluffy.
Add the eggs and vanilla extract, continuing to mix for about 60 seconds until a smooth emulsion forms.
Turn the mixer to low and add the all-purpose flour, cake flour, cornstarch, baking soda, and salt, mixing only until the flour streaks disappear.
Fold in the milk chocolate chips and chunks by hand with a spatula.
Roll the dough into large 4-ounce balls and place them on the prepared baking sheet, pressing extra chocolate chunks onto the tops.
Bake for 9 to 11 minutes until the edges are set and lightly browned, while the tops still look soft.
Remove from the oven and let the cookies rest on the sheet for 10 minutes before finishing with a sprinkle of Maldon sea salt.

Notes

To ensure the perfect lift and texture, use a light-colored aluminum baking sheet; dark pans can absorb too much heat and cause the bottoms to burn before the centers are set. For an even more complex, toffee-like flavor, consider letting the dough rest in the refrigerator for 24 hours before baking to allow the ingredients to fully hydrate.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American