Crisp and chewy chocolate chip cookies studded with chocolate chips and flecked with chocolate chunks and shavings. These bakery style cookies are the best!
3 1/2cupall-purpose flour
1 1/2tspbaking powder
1 1/4tspbaking soda
1 1/2tspsea salt
1 1/4cupunsalted butter(2 1/2 sticks) room temperature
1 1/3cupbrown sugar
2 1/4tspvanilla extract
2cupsemi-sweet chocolate chips
1/2cupbittersweet chocolate(60% cacao or higher) chopped into chocolate chip size chunks
sea saltto sprinkle over balls of dough before baking
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.
-These make great XL cookies, just use a large cookie scoop (3.5 tbsp), place 6 on a sheet and bake for approximately 18-20 minutes.