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Preheat oven to 350 degrees F.
In a stand mixer using the paddle attachment, beat room temperature butter for 3 minutes, until light and fluffy. Add brown sugar, sugar, and vanilla extract. Continue to mix for another 2 minutes. Scrape down the sides of the bowl and add one egg. Mix for one minute. Scrape down the sides of the bowl again and add the second egg. Mix for another minute.
In a separate bowl, whisk together bread flour, flour, baking soda, and salt. Add to stand mixer and mix together until fully incorporated, about 30 seconds. Add chocolate chips and fold into the dough.
Line two baking sheets with parchment paper. Use an ice cream scooper or roughly 2-2.5 tbsps of dough and roll into a ball. Place 4-5 cookies on each baking sheet, giving cookies about 3 inches of space. Bake for 13-14 minutes. Allow cookies to cool on baking sheet for 2-3 minutes then transfer to a cooling rack or plate to cool.
Garnish with flake salt.