Description

These bread flour chocolate chip cookies bake up with crisp, golden edges and gooey, chewy centers. The secret? Bread flour and a mix of chocolate chunks, chips, and shards for true bakery-style texture.

Ingredients

Scale

3 ½ cups (17 oz) bread flour

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 teaspoon coarse sea salt

1 ¼ cups (2 ½ sticks) unsalted butter, softened

1 cup (6 oz) light brown sugar

1 cup (7 oz) granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 ¼ cups chocolate — for the best results, don’t stick to just one type. Use a mix: Mini chocolate chips for little bursts Chocolate chunks or discs for gooey puddles. Or you can chop a dark chocolate bar for varied shard sizes that melt unevenly (aka the bakery-style secret)

Flaky Sea Salt for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Step-by-Step Instructions

Mix the Dry Ingredients

In a medium bowl, whisk together bread flour, baking soda, baking powder, and salt.

Cream the Butter & Sugars

In a stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Add Eggs & Vanilla

Beat in eggs one at a time, followed by the vanilla.

Combine the Dry & Wet

Slowly mix in the flour mixture until just combined.

Fold in Chocolate

Stir in your chocolate mix. The variety of sizes ensures some pieces melt into gooey rivers while others stay as tiny bursts of flavor.

Chill the Dough

Cover and refrigerate for at least 2 hours (or overnight). This step deepens flavor and helps the cookies bake with crisp outsides and gooey centers. If you don’t have time, you can absolutely bake it as is and they will be delicious.

Bake

Preheat oven to 350°F (175°C). Scoop dough (about 2 tablespoons per cookie) onto parchment-lined baking sheets. Sprinkle lightly with sea salt.

Bake for 15-18 minutes, until the edges are golden brown and crisp, but the centers still look slightly soft and gooey.

Cool & Enjoy

Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Pull cookies when the centers still look soft; they’ll finish setting as they cool.

Bread flour gives the edges crunch and keeps the middle chewy.

Mixing different chocolate sizes guarantees bakery-style melty pockets.

Chilling dough before baking = less spread, more chew, and deeper flavor.

Prep Time: 2 hr 15
Cook Time: 15
Category: dessert
Method: oven