Description

These thick, bakery-style cookies feature a delicate blend of flours and a high-heat baking technique to achieve a soft, tender crumb. Packed with creamy milk chocolate chunks and finished with a hint of sea salt, they are the ultimate nostalgic comfort treat.

Ingredients

1 cup Unsalted Butter, cubed and cool
1 cup Brown Sugar, packed
1/2 cup Granulated White Sugar
2 Large Eggs
1 tablespoon Pure Vanilla Extract
2 cups All-purpose Flour
1 cup Cake Flour
1 teaspoon Cornstarch
1 teaspoon Baking Soda
1/2 teaspoon Salt
1.5 cups Milk Chocolate Chips
1/2 cup Milk Chocolate Chunks
Maldon Sea Salt Flakes, for topping

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Instructions

In a large mixing bowl, cream together the cubed butter, brown sugar, and granulated sugar for 3 to 4 minutes until pale and fluffy, scraping the bowl as needed.
Add the eggs and vanilla extract to the mixture and mix for one minute until a smooth emulsion forms.
Slowly fold in the all-purpose flour, cake flour, cornstarch, baking soda, and salt using the lowest mixer setting or a spoon until no flour streaks remain.
Fold in the milk chocolate chips and chunks by hand, then optionally chill the dough for 24 to 48 hours for deeper flavor.
Preheat your oven to 395 degrees Fahrenheit (200 degrees Celsius) and roll the dough into 4-ounce balls, placing them on a parchment-lined baking sheet.
Bake for 9 to 11 minutes until edges are golden; immediately sprinkle with sea salt flakes and let rest on the sheet for 10 minutes before moving.

Notes

For the best results, use a light-colored baking sheet to prevent the bottoms of these high-heat cookies from browning too quickly. If you do not have cake flour on hand, you can substitute it with more all-purpose flour, though the texture will be slightly denser than the original heritage version.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American