Every cook, baker or mom is in search for the recipe for the best chocolate chip cookie ever. Anyone who thinks have found it will boast and tell everyone of their treasure. I have a different philosophy. I will not claim that my recipe is the best ever and even if it is the best, I will not tell anyone that it is.
As a true dessert-aholic, I have my reasons, and humility is not one of them. Finding the best means the search is over. That means I will not have an excuse to try out other recipes and other chocolate chip cookies. It also means friends and neighbors will make cookies after my recipe and I will not be able to try other variations. Less chocolate chip cookies and less chocolate in general is my scariest nightmare. I want to keep baking and eating chocolate chip cookies.
Therefore, I am sharing my recipe with hopes that sometime soon somebody will share their recipes (and cookies) to me.[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
- 8 ½ ounces cake flour (2 cups minus 2 tbsp.)
- 8 ½ ounces bread flour ( 1 2/3 cups)
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp rock salt
- 2 ½ sticks unsalted butter (1 ¼ cups)
- 10 ounces light brown sugar (1 ¼ cups)
- 8 ounces granulated white sugar (1 cup plus 2 tbsp)
- 2 large eggs
- 2 tsp natural vanilla extract
- 1 pound bittersweet chocolate chips
- ½ pound bittersweet chocolate chunks
- Sift flours, baking soda, baking powder and salt into a bowl.
- Using a mixer with paddle attachment, cream butter and sugar together until mixture appears very light. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low and add dry ingredients. Mix until just combined.
- Drop chocolate pieces in and incorporate them by hand mixing to avoid breaking them.
- Wrap dough in plastic and refrigerate for 24 to 36 hours. [Dough may be used in batches, and can be refrigerated for up to 72 hours.]
- When ready to bake, preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. Scoop 6 mounds of dough (a bit bigger than golf balls) onto baking sheet. Sprinkle each ball lightly with sea salt.
- Bake for 18-20 minutes or until golden brown but still soft.
- When done, Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.