Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a large bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt.
- In another bowl, combine the softened salted butter, light brown sugar, and granulated sugar. Cream the mixture on medium speed until light and fluffy, about 2-3 minutes.
- Add the large eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chocolate chips, disks, or chunks with a spatula.
- Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving enough space between each cookie.
- Sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Store baked cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough for up to 3 months for later use.
- Reheat cookies in the oven for 5-10 minutes at 350°F (175°C) for warmth.