Perfect Chocolate Chip Cookies for National Cookie Day
These bakery-style chocolate chip cookies strike the ideal balance between chewy centers and crispy edges. Made with a blend of bread and pastry flours for superior texture, plus chunks of high-quality chocolate, they're perfect for celebrating National Chocolate Chip Cookie Day or any special occasion. The overnight chilling develops deeper flavor and prevents spreading for thick, bakery-worthy results.
Ingredients
- 1 stick unsalted butter, cool and cut into chunks
- 2 ½ brown sugar, tightly packed
- 2 ¼ granulated sugar
- 1 large egg, room temperature
- ¾ cup bread flour
- ¾ cup pastry flourcake flour1:1none
similar tender texture
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 12 ounces chocolate, best quality, cut into chunks
Instructions
- 1
Beat butter in stand mixer until creamy
- 2
Add sugars and continue creaming for 2 minutes
- 3
Crack in egg and stir until blended, then beat on high speed for 30 seconds
- 4
Beat in vanilla extract
- 5
Weigh flours and mix with baking soda, baking powder and salt
- 6
Add flour mixture to sugar mixture and stir to make soft dough
- 7
Stir in chocolate chunks
- 8
Divide mixture into 12 equal chunks and place on plate
- 9
Cover with plastic wrap and chill for at least 1 hour or overnight
- 10
Preheat oven to 325 degrees F and line baking sheet with parchment paper
- 11
Bake for 15 to 18 minutes until lightly browned around edges
Tips
Chill dough overnight for deeper flavor development and to prevent excessive spreading during baking
Use a kitchen scale to weigh flours for most accurate results and consistent texture
Choose high-quality chocolate and cut into irregular chunks rather than using chips for better distribution
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 3 days ahead and kept chilled, or frozen for up to 3 months
Best served warm or at room temperature
Common Mistakes
Don't skip chilling time to avoid flat, thin cookies
Avoid overbaking to prevent dry, hard cookies
Substitutions
FAQ
Can I freeze the cookie dough?
Yes, portion the dough and freeze for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What if I don't have pastry flour?
Substitute with cake flour in equal amounts, or make your own by replacing 2 tablespoons all-purpose flour with cornstarch per cup.
How do I know when cookies are done?
Look for lightly golden edges while centers still appear slightly underbaked. They'll continue cooking on the hot pan after removal.