Originally from Joanne Chang, this recipe originally appeared in The Atlantic, where Joanne Chang gave tips on how to make the Flour Bakery Chocolate Chip Cookies. Since posting this recipe I have made these many, many times and they’re always good. They have a great texture with crispy edges, soft centers and brown sugar flavor. They’re up there with the best chocolate chip cookies. For best results, use the weights rather than volume.
UPDATE: Be careful what type of chocolate you use. I love Lindt, but it melts fast and might cause these cookies to spread. Some other smooth, high quality, melting chocolates will also give you more spread.
- 175 grams all-purpose flour (could be anything from 1 1/4 to 1 1/3 cup)
- 160 grams bread flour (about 1 cup and 2 tablespoons)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 230 grams (1 cup) unsalted butter, softened
- 150 grams granulated sugar (3/4 cup)
- 165 grams packed brown sugar (3/4 cup, but VERY tightly packed)
- 2 large eggs
- 3/4 teaspoon vanilla
- 255 grams chopped bittersweet chocolate or quality chocolate chips
- 70 grams chopped milk chocolate
- Whisk the dry ingredients (flour through salt) together in a medium size bowl. Set aside.
- In a large mixing bowl, beat butter and sugars together until very light and fluffy, scraping down the side of the bowl as needed. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla.
- Toss bittersweet and milk chocolates into the dry ingredients - mix to coat. Add dry ingredients to mixing bowl and mix until completely combined. Cover and place cookie dough into the refrigerator to chill for 24 hours.
- When ready to bake, preheat oven to 350 degrees.
- Scoop out about 1/4 cup worth of dough per cookie and roll each into a ball - place onto parchment lined baking sheets two to three inches apart, then flatten each slightly.
- Bake one sheet at a time until the cookies are golden brown around the edges, yet the center is still slightly soft, about 14 to 17 minutes. Remove and place baking sheets onto a wire rack and allow cookies to cool (still on the baking sheet) for 5 to 10 minutes. Transfer cookies to the rack and allow to cool completely.