Ingredients:

  • 1 cup (2 sticks / 225 g) Cold Unsalted Butter, cut into 1-inch cubes
  • 1 cup (200 g) Packed Dark Brown Sugar
  • 1/2 cup (100 g) Granulated White Sugar
  • 2 large Eggs (Cold)
  • 1 1/2 cups (200 g) All-Purpose Flour, sifted
  • 3/4 cup (100 g) Cake Flour, sifted
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 8 oz (225 g) Semi-Sweet Chocolate Chips
  • 4 oz (115 g) Milk or Dark Chocolate Chunks

Instructions:

  1. Pre-Measure: Use a kitchen scale to measure all dry ingredients precisely. Preheat oven to 200°C (400°F) right before baking.
  2. Combine Dry: In a medium bowl, whisk together the All-Purpose Flour, Cake Flour, Baking Soda, Baking Powder, and Salt. Set aside.
  3. Combine Chocolate: Mix the chocolate chips and chunks together in a separate bowl.
  4. Beat Butter & Sugars: Place the cold, cubed butter and both sugars into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 3–4 minutes until a grainy, sandy texture is achieved. Do not over-cream.
  5. Add Eggs: Add the eggs, one at a time, mixing only until just incorporated after each addition.
  6. Incorporate Flour: Reduce the mixer speed to low. Gradually add the dry ingredient mix. Mix only until about 80% incorporated (a few streaks of flour should remain).
  7. Fold in Chocolate: Remove the bowl from the mixer. Use a rubber spatula or clean hands to quickly fold in the chocolate until evenly distributed, ensuring the last streaks of flour disappear. Do not overmix.
  8. Portion the Dough: Divide the dough into 8 equal portions. Each portion should weigh approximately 170 g (6 oz).
  9. Form the Balls: Gently shape the dough into tall, rustic spheres, avoiding compacting them too much.
  10. Chill: Place the dough balls onto a parchment-lined tray. Freeze for 30 minutes, or refrigerate for a minimum of 2 hours. This step is non-negotiable for achieving height.
  11. Bake: Place 4 chilled dough balls onto a prepared baking sheet, ensuring plenty of space between them. Bake at 200°C (400°F) for 18–20 minutes.
  12. Check for Doneness: The cookies should be golden brown and slightly cracked on the exterior, but the centre must still look very pale and under-baked (almost raw).
  13. Cool: Remove the tray from the oven. Crucially, let the cookies cool entirely (at least 30 minutes) on the baking sheet. Moving them too soon will cause them to collapse.
  14. Serve: Transfer cooled cookies to a wire rack or serve immediately while still slightly warm.