My quest to find the recipe for the best Chocolate Chip Cookie is always ongoing and this recipe is right up there at the top. It is everything a good chocolate chip cookie should be.
1 1/4poundsbittersweet chocolateI used Ghirardelli milk chocolate chips
Sea salt
Instructions
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
In your mixer 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.
Add dry ingredients and mix until just combined.
Add chocolate chips and mix until incorporated.
Wrap dough in plastic wrap and refrigerate for 24 to 36 hours. (or just a few hours if you can't wait!)
Dough may be used in batches, and can be refrigerated for up to 72 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Scoop dough (the size of generous golf balls) or about 1/3 cup onto 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 and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Enjoy!
Notes
Change up the type of chocolate chip you use! Use dark chocolate, milk chocolate, white chocolate or a combination of all three!
Add in some nuts, pecans or walnuts work great.
Try Reese's pieces, M & M's or cut up a candy bar!