Servings: 8 cookies
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Equipment
- 2 20 inch baking trays
- 1 electronic mixer
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 2 cups chocolate chips
- 1 cup unsalted butter cold, cubed
- 1/2 cup light brown sugar
- 1/2 cup maple sugar (may substitute for additional 1/2 cup of light brown sugar)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp vanilla extract
- sea salt to sprinkle on cookie dough before baking
Instructions
- Preheat oven to 410 °F.
- In a bowl add all dry ingredients - cake flour, all-purpose flour, cornstarch, baking soda & salt and set aside.
- In a separate, large mixing bowl, add granulated sugar, brown sugar, maple sugar, butter & vanilla extract and then beat (with flat beater attachment if you have one) until just combined.
- Add eggs to mixing bowl and beat again until just combined.
- Add dry ingredients and beat on lowest setting until mostly combined then add chocolate chips and beat again on lowest setting until uniform throughout cookie dough.
- Line baking tray with parchment paper and using ice cream scoop, scoop 8 balls of cookie dough onto trays, being careful to leave at least an inch between dough scoops so they don't spread into each other.
- Sprinkle sea salt evenly onto dough scoops and then bake for 10 minutes & 45 seconds. For a firmer, but still soft, center bake for up to 12 minutes.
- Once finished baking, remove from baking tray and transfer to cooling rack. Enjoy warm or completely cooled!
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