Chocolate Chunk Cookies

Chocolate Chunk Cookies (Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe)

175 grams (about 1 1/4 cups) all-purpose flour
160 grams (about 1 cup) bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
150 grams (about 3/4 cup) granulated sugar
165 grams (about 3/4 cup) packed brown sugar
2 large eggs
3/4 teaspoon vanilla
255 grams (about 1 1/2 cup) chopped bittersweet chocolate or quality chocolate chips
70 grams (about 1/2 cup) chopped milk chocolate

In a medium bowl, whisk together all-purpose flour, bread flour, baking soda and salt.

In a large mixing bowl, beat butter and sugars together until very light and fluffy, scraping down the side of the bowl as needed - this should take a good five minutes. 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 into the large mixing bowl and use a sturdy wooden spoon to 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 or silpat-lined baking sheets two to three inches apart, then flatten each slightly.

Place into the oven and bake, rotating sheets halfway through, 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.

Makes about 24 large cookies.

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