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Best Chocolate Chip Cookies Ever

Yields32 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

 2 cups minus 2 tbsp (8 1/2 oz) cake flour
 1 2/3 cups (8 1/2 oz) bread flour
 1 1/4 tsp baking soda
 1 1/2 tsp baking powder
 1 1/2 tsp coarse salt (not sea salt, but kosher salt works well)
 2 1/2 sticks (1 1/4 cups) unsalted butter
 1 1/4 cups (10 oz) light brown sugar
 1 cup plus 2 tbsp (8 oz) granulated sugar
 2 large eggs
 2 tsp natural vanilla extract
 1 1/4 pounds bittersweet or semisweet chocolate chips, disks or fèves (use a high quality chocolate)
 sea salt
Preparing the Dough
1

Make sure all your ingredients are room temperature before beginning. I highly recommend using the scale for your measurements.

2

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. (You can also mix together with a whisk rather than sifting.)

3

Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.

4

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. (I added the dry ingredients at about 1 1/2 cups at a time to avoid a major flour blowout, and mixed in the flour – mostly with my spatula – just enough that it wasn’t sitting on top, to avoid over mixing. Once it was all in the bowl, I ran the mixer to combine everything.)

5

Drop chocolate pieces in and incorporate them without breaking them.

6

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Baking
7

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

8

Using a 3 tbsp cookie scoop, place balls of dough onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt.

Note: The original recipe calls for using a 1/3 cup scoop of dough for a 5-inch cookie. The 3 tbsp scoop will get you 3-inch cookies.

9

Bake until golden brown but still soft, 15 minutes (18-20 minutes if you're using the 1/3 cup scoop). Transfer the sheet to a wire rack for 10 minutes, then slip the cookies onto another rack to cool a bit more.

10

Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Happy Baking!

Nutrition Facts

Serving Size 1 3-inch cookie

Servings 0