Sometimes, you just need a cookie. A classic chocolate chip cookie, to be precise, that’s perfect in every way. Caramelized, crisp edges give way to a soft, chewy, flavorful middle, that’s filled with chocolate chips. Oh, and a touch of divine sea salt in most bites. Total cookie bliss.
Saturday afternoon, my dad called me to chat. We talked for a while about our respective weeks, and made some plans for Sunday. The end of our conversation went a little something like this…”Hey, would you mind making me some cookies?” “What kind?” I reply. “Chocolate chip, of course!” “You got it, padre.” And the next day, I set out to make the very best chocolate chip cookies.
This is my absolute favorite chocolate chip cookie recipe, and is everything that I described above. Now, you can bake these cookies up right after mixing, but the dough really benefits from sitting in the fridge for up to 72 hours before baking – the flavor intensifies, and really elevates this cookie above the rest. I know it’s hard to imagine waiting a day or more, when what you really want is a cookie right NOW, but…whip up a batch, and put some unbaked dough in the freezer. You’ll be fully prepared for your next cookie craving!
Perfect Chocolate Chip Cookies
Yield: approximately 32 cookies
- 8 1/2 ounces (2 cups minus 2 tablespoons) cake flour
- 8 1/2 ounces (1 2/3 cups) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
- 10 ounces (1 1/4 cups) light brown sugar
- 8 ounces (1 cup plus 2 tablespoons) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 10 ounces semisweet chocolate chips
- 10 ounces bittersweet chocolate chips
- Sea salt, for sprinkling
- In a medium bowl, sift together flours, salt, baking soda, and baking powder. Set aside.
- Place butter and sugars into the bowl of a stand mixer. Fit mixer with the paddle attachment.
- Cream together butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Reduce speed to low, and add flour mixture. Mix until just combined.
- Mix in chocolate chips.
- Place dough in an airtight container, or place plastic wrap over the bowl. Refrigerate for up to 72 hours.
- Preheat oven to 350F. Prepare 2 baking sheets with silpats or parchment paper.
- Scoop 1 3/4 ounce cookies. Roll each into a ball, and flatten slightly. Place 8 mounds of dough onto one sheet. Sprinkle each cookie with sea salt.
- Bake until golden brown around the edges, and still soft in the middle, approximately 14-17 minutes.
- Remove from oven, and let cool for 5 minutes before transferring cookies to a wire rack.
- Repeat with remaining dough.
- Enjoy cookies warm, with a big glass of milk.