Ingredients:

  • 226 g cold unsalted butter, cut into 1-inch cubes (1 cup/2 sticks)
  • 165 g packed light brown sugar (3/4 cup)
  • 100 g granulated sugar (1/2 cup)
  • 2 large cold eggs
  • 5 ml vanilla extract (1 teaspoon)
  • 180 g all-purpose flour (1 1/2 cups)
  • 140 g cake flour (1 1/4 cups)
  • 5 g baking powder (1 teaspoon)
  • 5 g fine sea salt (1 teaspoon)
  • 250 g mixed semi-sweet and dark chocolate chunks (1 1/2 cups)

Instructions:

  1. Pre-heat the oven to 200°C (400°F). Line two baking sheets with parchment paper. Ensure all ingredients, especially butter and eggs, are cold.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the All-Purpose Flour, Cake Flour, Baking Powder, and Salt. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, combine the cold cubed butter, brown sugar, and granulated sugar. Mix on low speed (Speed 2) for about 3-4 minutes until the mixture looks crumbly and sandy. Do not over-cream.
  4. Add Wet Ingredients: Add the cold eggs one at a time, mixing briefly after each addition until just combined. Scrape down the sides of the bowl. Add the vanilla and mix until incorporated.
  5. Incorporate Flour: Add the pre-mixed dry ingredients to the wet mixture. Mix on the lowest speed until just combined and a shaggy dough forms. Stop immediately once no streaks of flour remain.
  6. Fold in Chocolate: Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chunks until evenly distributed.
  7. Portion the Dough (Crucial Step): Using a digital scale, divide the dough into 8 equal portions, aiming for approximately 170g (6 oz) per cookie. Shape the portions into tall, compact, cylindrical balls.
  8. Chill Thoroughly: Place the shaped dough balls onto a plate or tray lined with parchment paper. Cover loosely and refrigerate for a minimum of 2 hours, or up to 24 hours. This step is non-negotiable for height and texture.
  9. Bake: Place 4 dough balls on each prepared baking sheet, ensuring plenty of space between them. Bake one tray at a time on the middle rack for 18–20 minutes.
  10. Check for Doneness: The cookies are done when the edges are deep golden brown but the centre still looks pale, puffy, and slightly undercooked. They should have very little wobble when the tray is gently nudged.
  11. Rest and Cool: Let the cookies cool on the baking sheet for 10-15 minutes to allow the centre to finish cooking and setting. Transfer gently to a wire rack to cool completely before serving.