Bakery Style Chocolate Chip Cookies with Chilled Dough
Thirty-six chilled-dough cookies with semisweet chips, bittersweet chocolate chunks, and optional flaky salt.
Equipment
- Electric mixer
- Mixing bowls
- Kitchen scale
- Lined baking trays
- Wire cooling racks
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour Sifted
- 1 tsp cornstarch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 teaspoons fine sea salt for dough
Wet Ingredients
- 1 1/4 cups unsalted butter Room temperature (2 1/2 sticks)
- 1 1/3 cups packed brown sugar
- 1 cup granulated sugar
- 2 1/4 tsp vanilla extract
- 2 eggs
Chocolate Ingredients
- 2 cups semi-sweet chocolate chips
- 1/2 cup bittersweet chocolate (60 percent cacao or higher) Chopped into chip-sized chunks
- 1/4 teaspoon flaky sea salt optional topping
Instructions
- Combine flour, cornstarch, baking powder, baking soda, and fine dough salt.
- Beat butter and both sugars 3 to 4 minutes. Add vanilla and eggs separately, scraping the bowl.
- Mix in dry ingredients briefly and fold in both chocolates. Cover and refrigerate at least 3 hours.
- Set oven to 350 degrees F. Divide dough into 36 equal pieces and arrange with 2 inch spacing on lined trays; use fewer per tray if needed.
- Share optional flaky salt over the batch. Bake each load 10 to 12 minutes until edges and centers set without wet dough; allow extra batches if trays are smaller.
- Rest on trays 5 minutes, then cool on racks about 20 minutes before storing.
Notes
Substitutions: Both chocolate additions are included. Check labels for wheat, egg, milk, soy, and other allergens.
Tips: Timing assumes three twelve-minute baking loads and at least three hours chilling. Extra chilling or smaller tray loads extend elapsed time. Keep waiting dough cold and trays cool.
Storage: Cool completely before covering. Keep plain cookies covered at cool room temperature for up to 3 days or freeze for longer storage. Thaw covered. Do not eat raw dough.