You’re going to love these sea salt choco chip wonder cookies. There are only two chocolate chip cookie recipes out there that I love, and for different reasons. This one produces more of a cakey cookie and has delightfully crisp edges. As much as I wish I had this recipe to myself, it’s famous and everyone knows it.
Oh well. I’m still going to enjoy these cookies just as much and I hope you do too. They are a little of a hassle in that you have to make them ahead of time, but it truly is worth it to let them sit in the fridge. They’re still good if you bake them off right away…and no one is watching over your shoulder to police whether you do or not. But if you have the time, let them sit and develop and be amazed at the texture when you bite into that just-out-of-the-oven cookie. I often freeze them in balls and then pop them in the toaster oven whenever I’m craving a chocolate chip cookie, or five.
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1½ teaspoons coarse salt
- 2½ sticks (1¼ cups) unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup pure cane sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean extract
- 1⅓ pounds bittersweet chocolate disks, at least 60 percent cacao content
- sea salt or fleur de sel, for sprinkling
- Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
- In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours. This is an important step, as it allows the gluten in the dough to loosen up. It also helps the cookies to not spread out too much.
- When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350 F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets using a small ice cream scoop. Sprinkle the cookies lightly with a bit of sea salt. Bake 10-12 minutes for smaller cookies or 18-20 minutes for larger cookies.
- Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.
I often will wait until the 24-72 hours are up, scoop the dough into balls and then put them into a freezer bag to store in the freezer. Whenever you want cookies, just take however many you want out and bake for a minute or two longer!
Adapted from Jacque Torres.