Best Chocolate Chip Cookies

Ingredients

• 2 cup cake flour (2 cups minus 2 tablespoons)
• 1.667 cup bread flour (1 ⅔ cups)
• 1.25 tsp baking soda
• 1.5 tsp baking powder
• 1.5 tsp coarse sea salt (Plus more for sprinkling)
• 1.25 cup unsalted butter
• 1.25 cup light brown sugar
• 1.167 cup granulated sugar (1 cup plus 2 tablespoons)
• 2 large eggs
• 2 tsp natural vanilla extract
• 1.25 lb bittersweet chocolate disks or fèves (At least 60 percent cacao content)

Steps

1. 1

   Sift the cake flour, bread flour, baking soda, baking powder, and coarse sea salt into a bowl. Set the sifted dry ingredients aside.

2. 2

   Using a mixer fitted with the paddle attachment, cream the unsalted butter and both sugars together until very light, about 5 minutes.

3. 3

   Add the eggs one at a time, mixing well after each addition.

4. 4

   Stir in the vanilla extract.

5. 5

   Reduce the mixer speed to low. Add the sifted dry ingredients and mix just until combined, 5 to 10 seconds.

6. 6

   Add the chocolate pieces and incorporate them gently without breaking them.

7. 7

   Press plastic wrap directly against the surface of the dough and refrigerate it for 24 to 36 hours. The dough may be used in batches and can be refrigerated for up to 72 hours.

8. 8

   When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

9. 9

   Scoop six 3½-ounce mounds of dough—the size of generous golf balls—onto the prepared baking sheet. Turn any chocolate pieces that are poking up so they lie horizontally for a more attractive cookie.

10. 10

    Sprinkle the dough mounds lightly with coarse sea salt.

11. 11

    Bake until the cookies are golden brown but still soft, 18 to 20 minutes.

12. 12

    Transfer the baking sheet to a wire rack and let the cookies rest for 10 minutes.

13. 13

    Slip the cookies onto another wire rack to cool a bit more.

14. 14

    Repeat with the remaining dough, or reserve the refrigerated dough to bake the remaining batches the next day. Serve warm, with a large napkin.

Notes

The stated total time excludes the required dough chilling in the site's short time field; plan for at least 24 hours of chilling, preferably up to 36 hours. The dough can be refrigerated for up to 72 hours. The recipe notes that good chocolate is important and that the sea salt is essential to the finished cookie.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian