Bakery Style Chocolate Chip Cookies 

These Bakery Style Chocolate Chip Cookies are the epitome of indulgence. With slightly crisp edges and a soft, chewy center, they deliver the perfect balance of textures. The combination of cake and bread flours contributes to their unique structure, ensuring they hold their shape while remaining tender. Generously studded with chocolate chips, each bite is a delightful experience. For the best results, it's crucial to allow the dough to chill for 24–36 hours, enhancing the flavors and texture.

 Full Recipe:

 Ingredients

• 2 cups minus 2 tablespoons cake flour (approximately 228g)

• 1 2/3 cups bread flour (approximately 217g)

• 1 1/4 teaspoons baking soda (approximately 5g)

• 1 1/2 teaspoons baking powder (approximately 6g)

• 1 teaspoon salt (approximately 6g)

• 1 1/4 cups salted butter, softened (approximately 10 oz)

• 1 1/4 cups light brown sugar (approximately 275g)

• 1 cup plus 2 tablespoons white granulated sugar (approximately 226g)

• 2 large eggs

• 2 teaspoons vanilla extract (approximately 10g)

• 2 cups semisweet chocolate chips

 Directions

1. Prepare the Dry Ingredients: In a medium bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.

2. Cream the Wet Ingredients: In a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.

3. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.

4. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

5. Add Chocolate Chips: Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.

6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 24 to 36 hours. This step is crucial for developing the cookies' flavor and texture.

7. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C).

8. Shape the Cookies: Using a large ice cream scoop, portion out dough balls approximately 1 ½ to 2 inches in diameter. Place them onto a baking sheet lined with parchment paper or a silicone baking mat.

9. Flatten the Dough: Lightly dip the bottom of a glass into water, then into granulated sugar. Use the sugared glass to gently press down on each dough ball, flattening it slightly.

10. Bake the Cookies: Bake in the preheated oven for about 13 minutes, or until the edges are golden brown.

11. Cool the Cookies: Remove the cookies from the oven and sprinkle lightly with sea salt or kosher salt while they are still hot. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 Nutritional Information (per serving)

• Calories: Approximately 210 kcal

• Carbohydrates: 28g

• Protein: 2g

• Fat: 11g

  • Saturated Fat: 6g

• Cholesterol: 30mg

• Sodium: 150mg

• Potassium: 50mg

• Fiber: 1g

• Sugar: 18g