Making next-level cookies can take some effort but it’s well worth it, like with this recipe.

White sugar makes these chocolate chip cookies crispy on the outside. The molasses in the brown sugar makes them chewy. (Stacey Little/Southern Bite)

Ultimate Bakery-style Chocolate Chip Cookies

Prep time: 20 minutes

Cook time: 13 minutes

Chilling time: 30 minutes

Servings: 9 cookies

Ingredients

• 1 cup cold, unsalted butter, cut into small cubes
• 1/2 cup white sugar
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 3 cups White Lily All-Purpose Flour*
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1 teaspoon salt
• 1 (12-ounce) bag semi-sweet chocolate chips
• 1 (10- to 12-ounce) bag mini-semi-sweet chocolate chips
• flaky/kosher salt

Instructions

1. Combine the cold, cubed butter, white sugar and brown sugar in a large bowl and use a mixer to combine — 3 to 5 minutes — or until completely mixed. Add the eggs, one at a time, beating well after each addition.
2. In another large bowl, measure 3 cups of flour by spooning it into a dry measuring cup and leveling it off before adding it to the bowl. Add the baking soda, cornstarch and 1 teaspoon salt and whisk to combine.
3. Add the dry ingredients to the butter/sugar mixture all at once. Mix until just combined. Do not overmix. Add the chocolate chips and mix until just combined. Cover and refrigerate the dough for 30 minutes.
4. Preheat the oven to 400 degrees and line a light-colored cookie sheet with parchment paper.
5. After the dough has chilled, use a food scale to measure out 6 ounces of dough for each cookie. Place 2 to 3 dough balls 6 to 8 inches apart on the prepared pan and sprinkle with a generous pinch of coarse or flaky salt. Bake 12 to 15 minutes or until the cookies are golden brown around the edges and just set. Allow the cookies to cool on the pan for 5 minutes before moving the entire piece of parchment, with the cookies on it, to a wire rack to cool. Work in batches to bake the remaining dough, being sure to keep it refrigerated until it gets baked.
6. Store the cookies in an airtight container for up to three days. For warm cookies, reheat in the microwave for about 15 seconds.

Notes

• White Lily All-Purpose Flour is important to the success of this recipe because of its low protein content. If you can’t find it in your area, see notes above, which suggest an acceptable replacement.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”