Description
Gideon’s Bakehouse Chocolate Chip Cookies deliver a luxurious texture and complex flavor profile with browned butter, multiple flours, and a blend of bittersweet, milk, and mini chocolate chips. These large, bakery-style cookies are crispy on the edges, chewy on the inside, and finished with a sprinkle of flaky sea salt for the perfect sweet and salty balance. The dough is made ahead and frozen, then baked at high heat to achieve a golden bottom and tender top, making these cookies irresistible.
Ingredients
Scale
Butter & Sugars
- 226 grams salted butter (2 sticks)
- 200 grams dark brown sugar
- 100 grams white sugar
Wet Ingredients
- 2 large eggs (about 67 grams each)
- 8 grams high quality vanilla extract (2 teaspoons)
Flours & Leavening
- 220 grams all-purpose flour
- 200 grams cake or pastry flour
- 40 grams rye flour
- 7 grams Diamond Crystal kosher salt (2 teaspoons)
- 8 grams baking powder (2 teaspoons)
Chocolate
- 65 grams 70% chocolate, chopped (half a bar)
- 140 grams mini semi sweet chocolate chips
- 140 grams large milk chocolate chips
Finishing
- Flakey sea salt (for finishing)
Instructions
- Start Dough Ahead: Begin the dough preparation the day before baking to enhance flavor development and texture.
- Brown Half the Butter: Divide the butter into two halves. Brown one half gently in a small saucepan until fragrant and slightly nutty, then transfer to a small bowl and whisk rapidly to cool it down.
- Cream Sugars and Butter: Add both sugars to a stand mixer fitted with a paddle attachment and mix on medium speed until gravely in texture. Pour in the mostly cooled browned butter and beat until smooth and fluffy, approximately 3-4 minutes on medium speed. Add vanilla extract and eggs, then increase to medium-high speed and beat for 2-3 minutes until the dough is very fluffy and smooth.
- Add Dry Ingredients: Combine all three flours, kosher salt, and baking powder in a separate bowl. Add this mixture to the wet ingredients in the mixer and mix on the lowest setting just until everything is combined, avoiding overmixing to maintain cookie tenderness.
- Incorporate Chopped Chocolate: Fold the chopped 70% dark chocolate into the dough until evenly distributed.
- Prepare Chocolate Chips: Pour the mini semi sweet and large milk chocolate chips into a small bowl for easy access during cookie assembly.
- Portion and Coat Cookies: Using a kitchen scale, divide the dough into six equal portions, each slightly over 6 ounces. Press the tops of each cookie into the bowl of chocolate chips, ensuring the chips are embedded on top but not near the cookie bottom to prevent melting onto the baking sheet.
- Freeze Dough: Arrange the cookies on a parchment-lined baking sheet and freeze for 12-24 hours, with 24 hours being ideal to develop flavor and improve texture.
- Preheat Oven and Prepare to Bake: When ready, preheat the oven to 450°F and position the oven rack in the upper center to promote optimal baking.
- Bake Cookies: Bake two cookies at a time for 8-11 minutes. The cookies are done when the bottoms are golden brown while the tops remain unscorched. Quickly nudge the edges with a utensil into perfect circles if needed.
- Finish with Sea Salt and Cool: Sprinkle flaky sea salt atop each warm cookie. Let cookies cool to room temperature, then transfer to the refrigerator to chill for an additional 2 hours. This step sets the cookies and enhances the dough’s flavor beyond just warm melted chocolate.
- Serve: Bring cookies back to room temperature or serve chilled according to preference. Enjoy the complex flavors and textures of these bakery-style cookies.
Notes
- Freezing the cookie dough before baking is essential for developing flavor and achieving the perfect texture.
- Using a blend of flours adds complexity and chewiness to the cookies.
- Brown butter imparts a nutty depth that elevates the chocolate flavors.
- Be careful not to press chocolate chips too close to the cookie bottoms to avoid melting onto the baking sheet.
- Baking at a high temperature with the rack positioned near the top gives the cookies a crispy bottom and tender top.
- Letting the cookies chill after baking helps them set and enhances flavor complexity.
- Feel free to use Diamond Crystal kosher salt or a similar flakey sea salt for topping to achieve the perfect crunch and saltiness contrast.
- Portioning cookies by weight ensures even baking and consistent size.
- Prep Time: 20 minutes (plus 12-24 hours freezing time)
- Cook Time: 8-11 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
