Ingredients:

  • 1 ¼ cups All-Purpose Flour (Plain)
  • 1 cup Cake Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, Cold & Cubed
  • 1 cup Dark Brown Sugar, packed
  • ½ cup Granulated Sugar
  • 2 Large Eggs, cold
  • 1 tablespoon Vanilla Extract
  • 10 oz High-Quality Chocolate Chunks (Mixed, 60% and 70% cacao)
  • Optional: Flaky Sea Salt, for garnish

Instructions:

  1. Preheat your oven to 410°F (210°C). Line two large baking trays with parchment paper. Do not grease the trays.
  2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and fine sea salt. Set aside.
  3. In the bowl of your stand mixer, combine the cold, cubed butter, dark brown sugar, and granulated sugar. Mix on low speed, gradually increasing to medium-low. Cream for only 2–3 minutes, until the mixture is just combined and slightly sandy, but not light and fluffy. Do not over-cream.
  4. Add the cold eggs one at a time, mixing well after each addition. Pour in the vanilla extract. Scrape down the sides of the bowl.
  5. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks have just disappeared (no more than 30 seconds). Stop immediately to prevent gluten development.
  6. Remove the bowl from the mixer and use a rubber spatula to gently fold in the chocolate chunks.
  7. Using a kitchen scale, weigh the dough into 6–6.5 oz (170–185g) portions. Roll these portions into high, thick balls. Place only 4 large dough balls per prepared baking tray.
  8. Transfer the prepared trays (with the dough balls) to the refrigerator or freezer for a minimum of 30 minutes. This essential chill sets the fat and ensures vertical structure.
  9. Garnish (Optional): Just before baking, gently press any reserved chocolate chunks onto the tops of the cold dough balls and sprinkle with flaky sea salt.
  10. Place one tray into the preheated 410°F (210°C) oven. Bake for 12–15 minutes.
  11. Check for Doneness: The cookies are done when the edges are visibly set and golden brown, but the centers still look soft, puffy, and slightly underbaked.
  12. Remove the tray and place it on a cooling rack. Do not move the cookies for at least 20 minutes; allow them to continue cooking and setting up on the hot tray before serving.