Bakery Style Chocolate Chip Cookies

Step 1

*Plan ahead! This cookie dough needs to sit in the refrigerator at least 24 hours before baking.

Step 2

Sift together the flours, soda, baking powder and salt into a bowl. Set aside. 2 cups minus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon salt

Step 3

Using a stand mixer with the paddle attachment, cream together the butter and sugars. Add in the eggs and vanilla, mixing until well combined. 1 1/4 cups salted butter, 1 1/4 cups light brown sugar, 1 cup plus 2 tablespoons white granulated sugar, 2 large eggs, 2 teaspoons vanilla extract

Step 4

Add the dry ingredients to the wet ingredients and mix just until combined. Gently stir in the chocolate. 1 cup shaved or finely chopped dark chocolate, 1 1/2 cups dark chocolate chips

Step 5

Wrap the dough in plastic wrap and refrigerate for 24-36 hours.

Step 6

When it is time to bake, preheat the oven to 350ºF. Use an ice cream scoop to scoop large 1 1/2 - 2" dough balls. Place the balls on a baking sheet lined with a nonstick baking mat or parchment paper. 1/4 cup white granulated sugar

Step 7

Take a glass cup, get the base of the cup wet with water, then dip the cup in granulated sugar. Use the base of the cup to press lightly down on the top of the cookie dough balls.

Step 8

Bake for 13 minutes in the preheated oven. Sprinkle lightly with sea salt right when they come out of the oven. Allow the cookies to cool on the pan for 5 minutes, then remove them to a wire rack to cool completely.