Ingredients:

  • 120 g Cake Flour (1 cup)
  • 180 g All-Purpose Flour (1 1/2 cups)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 227 g Unsalted Butter, cold and cubed (1 cup / 2 sticks)
  • 100 g Granulated Sugar (1/2 cup)
  • 150 g Dark Brown Sugar, packed (3/4 cup)
  • 2 Large Eggs, cold
  • 10 mL Vanilla Extract (2 tsp)
  • 170 g Dark Chocolate Chunks (70% cocoa)
  • 170 g Semi-Sweet Chocolate Chips

Instructions:

  1. Combine Dry Ingredients: Whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugars (The Inverse Creaming): In the stand mixer fitted with the paddle attachment, cream the cold, cubed butter, granulated sugar, and dark brown sugar until just combined and slightly crumbly (about 2 minutes). Do not over-aerate.
  3. Add Wet Ingredients: Add the cold eggs one at a time, mixing briefly after each addition until just incorporated. Scrape down the bowl. Add the vanilla extract and mix quickly.
  4. Add Dry Ingredients: Gradually add the flour mixture on low speed. Mix only until about 80% of the flour streaks have disappeared.
  5. Fold in Chocolate: Remove the bowl from the mixer and fold in both the dark chocolate chunks and semi-sweet chips using a wooden spoon or spatula until just combined—don't develop the gluten.
  6. Portion the Dough: Using a scale, portion the dough into 8 equal mounds (approximately 170 g/6 oz each). Shape them roughly into thick, uniform discs.
  7. Chill the Dough (Essential): Place the dough balls onto a parchment-lined tray, cover tightly, and refrigerate for a minimum of 12 hours, up to 24 hours.
  8. Preheat Oven: Preheat your oven to 400°F (200°C). Arrange 4 dough balls per tray, leaving plenty of space between them.
  9. Bake: Bake one tray at a time for 16 to 18 minutes.
  10. Check for Doneness: The cookies are done when the edges are deep golden brown, but the very centre tops still look slightly pale and gooey.
  11. Rest and Set: Remove the tray from the oven and allow the cookies to cool completely on the tray for at least 15 minutes before moving them.