Proof Chocolate Chip Cookie Recipe with White Sonora (Thick & Melty)

These chocolate chip cookies are thick, gooey, and perfectly melty, with the kind of bite that keeps you coming back for more. Made with White Sonora flour and based on our bakery’s recipe. Make one batch and you'll have found your new #1 chocolate chip cookie.

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Ingredients

Dry Ingredients

180g White Sonora flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt

Wet Ingredients

113g (1 stick) unsalted butter, softened
90g light brown sugar
90g white sugar
1 large egg 
½ tsp vanilla extract

Mix-ins & Toppings

226 g chocolate chunks
Maldon flake salt, for topping

Instructions:

Preheat the oven to 350°F (175°C).

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

With a stand mixer, fitted with paddle attachment, cream together the butter, light brown sugar, and white sugar until smooth and fluffy (about 2-3 minutes).

Add the egg and vanilla extract. Mix until fully incorporated.

Add dry ingredients to the wet ingredients and mix until just combined — don't overmix.

Fold in the chocolate chunks.

Scoop dough into balls (about 1/4 cup each) and place on a parchment-lined baking sheet, leaving space between each.

Bake for 10-12 minutes, or until the edges are golden and the centers are just set.

Cool on the tray for - few minutes, then transfer to a wire rack