A thick, bakery-style chocolate chip cookie — the dough is frozen before baking so the centers stay soft and slightly underdone.
Prep: 20 min + 1 hr freezeBake: 15-18 minOven: 375°FYield: ~20 cookies
Steps
- Whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a medium bowl.
- Using a stand mixer or hand mixer, beat the butter, granulated sugar, and brown sugar on low speed. Gradually add in the dry ingredients. Add the eggs one at a time, beating until combined. Mix in the chocolate chips.
- Form the dough into 1/2-cup balls and place on two parchment-lined baking sheets. Freeze for at least 1 hour, up to overnight.
- When ready to bake, preheat the oven to 375°F. Bake one sheet at a time, until the edges and top are light golden brown but the centers are still doughy and slightly underbaked, 15-18 minutes.
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups cake flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) butter, softened to room temperature
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs, lightly beaten, room temperature
- 2 cups dark chocolate chips
- 1/2 cup semi-sweet chocolate chips or chunks
Questions about this recipe?
Talk to a Rural Valley Farms chef — we're happy to help with substitutions, scaling, or anything else.