My friend and business partner Terry recently gave me this amazing chocolate chip cookie recipe that may just trump the trusty Nestle Toll House variation. The key seems to be in using cake flour in addition to all-purpose flour, and sprinkling sea salt on top before baking for the perfect salty-sweet combination.
I sent some to my friend Emily, my brother and sister-in-law, and my husband’s parents a few weeks ago, and got rave reviews. Not sure if they were just being nice, but I’m pretty sure they liked them ;-)
Ultimate Chocolate Chip Cookies
2C minus 2Tbs cake flour
1 2/3C all-purpose flour
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp coarse salt (or sea salt)
2 ½ sticks unsalted butter
1 ¼ C light brown sugar
1C plus 2 Tbs sugar
2 Large eggs
2 tsp vanilla
1 ¼ c bittersweet chocolate (or any kind of chocolate chips that you like)*
Sift flours, baking soda, baking powder and coarse salt into bowl and set aside.
Using mixer, cream butter and sugars until very light (5 min).
Add eggs (1 at a time), mixing well after each addition.
Stir in vanilla. Reduce speed to low and add dry ingredients and mix until just combined.
Drop chocolate pieces in and then press plastic wrap against dough.
Refrigerate 24-36 hours. Dough can be refrigerated for up to 72 hours.**
Preheat oven to 350 degrees, roll into balls and sprinkle lightly with coarse/sea salt.
Bake 15 minutes or until golden brown (or less time if you like them
Makes about 6 dozen small-ish cookies
* I dump in the full bag of semi-sweet chocolate chips :) Why not?
** refrigerating for a few hours or overnight seems to yield the same results.
*** our oven tends to overcook things, so 12 minutes seems to be the magic number for perfectly golden, chewy cookies.