Joanne Chang's Chocolate Chip Cookies (Or Chocolate Chunk!)
Chocolate Chunk Cookies like the ones from Flour Bakery in Boston. For best results, use weights. You can get approximate volumes from different sources, but weight is the only way to get consistent results.
Servings 24
Cost 5
Ingredients
- 175 grams all-purpose flour, volume can be (1 ¼ to 1 ⅓ cups)
- 160 grams bread flour (1 cup plus 2 tablespoons)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 230 grams unsalted butter, softened (1 cup)
- 150 grams granulated sugar (¾ cup)
- 165 grams packed brown sugar (I sometimes use 150) (¾ cup) but VERY tightly packed**
- 2 large eggs
- ¾ teaspoon vanilla
- 255 grams chopped bittersweet chocolate or quality chocolate chips
- 70 grams chopped milk chocolate
Instructions
- Whisk the dry ingredients (flour through salt) together in a medium size bowl. Set aside.
- In a large mixing bowl, beat butter and sugars together until very light and fluffy, scraping down the side of the bowl as needed. 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 to mixing bowl and 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 ¼ cup worth of dough per cookie and roll each into a ball - place onto parchment lined baking sheets two to three inches apart, then flatten each slightly.
- Bake one sheet at a time 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.
Notes
(Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe)
Brown sugar, like flour, can vary by weight/volume. My brown sugar typically weighs 200 grams to 220 grams per 1 cup. For this recipe, some recipes use 175 grams for ¾ cup. I use more like 150 to 165.