Chocolate Chip Cookies

🥘 Ingredients

• all-purpose flour 330 g
• bread flour 30 g
• baking soda 5 g
• baking powder 3 g
• cornstarch 5 g
• fine sea salt 3 g
• ground cinnamon 2 g
• vegan butter 226 g
• granulated sugar 190 g
• light brown sugar 230 g
• egg 1
• egg yolks 2
• vanilla extract 10 g
• chocolate chips 340 g

1. 1

   In a large bowl , whisk together all-purpose flour , bread flour , baking soda , baking powder , cornstarch , fine sea salt , and ground cinnamon . Set aside.
2. 2

   In a stand mixer bowl with the paddle attachment, cream vegan butter (softened to 65-68°F), granulated sugar , and light brown sugar on medium speed for 2 minutes until light and fluffy.
3. 3

   On low speed, add egg and egg yolks one at a time, then vanilla extract . Mix for 1 minute until smooth.
4. 4

   Add the dry ingredients on low speed and mix until just incorporated — do not overmix.
5. 5

   Fold in chocolate chips briefly — do not overmix.
6. 6

   Line a half sheet pan and two quarter sheet pans with parchment paper.
7. 7

   Portion dough into 50g balls using a cookie scoop , spacing 6 per quarter sheet. Wrap tightly with plastic wrap to prevent drying out.
8. 8

   Refrigerate dough balls for 1-72 hours (24-48 hrs optimal).
9. 9

   30 minutes before dough finishes chilling, preheat oven to 350°F.
10. 10

    Bake for 10-12 minutes , until edges are set and centers look slightly underdone.
11. 11

    Rest cookies on the pan for 5 minutes , then transfer to a wire cooling rack .