The Best Chocolate Chip Cookies

The NYT says this is the best chocolate chip cookie recipe and it really is! When I try a new recipe I usually make a few alterations to the recipe to perfect it, but this recipe is perfect just the way it is. Chocolate chip cookies are the thing I bake most and this is the best recipe I have ever found. You serve these at a party and people will be talking about them I guarantee it!

These cookies need a little planning ahead of time and you need two different kinds of flour but they are totally worth it. Refrigerating the dough allows the dry ingredients to really soak up the wet ones resulting in a primer dough. Putting flaky sea salt on top is not an option, it totally changes the taste of the cookie - learning this a few years ago has resulted in me putting salt on many of the other desserts I've made.

Ingredients

· 2 C minus 2 tablespoons cake flour

·  1 2/3 C bread flour

·  1¼ tsp baking soda

·  1½ tsp baking powder

·  1 1/2 tsp coarse salt

·  1¼ C (2½ sticks) unsalted butter

·  1¼ C light brown sugar

·  1 C plus 2 tbsp granulated sugar

·  2 large eggs

· 2 tsp vanilla extract

·  1 1/4 pounds bittersweet chocolate chips

(I usually do half semi-sweet and half milk chocolate chips)

·  Flaky Sea salt (sprinkle on top)

Instructions

1. Sift dry ingredients – cake and bread flours, baking soda, baking powder, and salt - into a bowl and set aside.

2. Using a (kitchenaid) mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes on medium speed. Add eggs, one at a time, mixing well after each one. Mix in the vanilla. Reduce speed to low, add dry ingredients a little at a time and mix until just combined, do not over mix. Pour in chocolate chips and incorporate (you can do this by hand with a spatula to not over mix). Wrap dough in plastic wrap and refrigerate for at least 24 hours (will last up to 72 hours in the fridge).

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

4. Scoop 3 1/2-ounce of dough and roll into a ball, making sure to push in any chocolate chips that are poking out - it will make for a more attractive cookie and place on cookie sheet (about 6 should fit giving enough room to expand). Sprinkle lightly with the flaky sea salt and bake until golden brown but still soft about 18 to 20 minutes. Let cookie cool for a few minute before moving them onto cooling rack.

Tips:

- Like most of my recipes I say to use high quality ingredients - especially the butter, vanilla and chocolate chips, it will make a big difference

- Make sure to refrigerate your dough for the full 24hrs

- make sure to keep your eye on them while baking, every oven is different changing the baking time

- You can mix these by hand or with a hand mixer but it’s a lot of work so I would use a stand mixer if you have one.

- these cookies also make a great base for adding all kinds of toppings: peanut butter cups, caramels, sprinkles, add nuts and/or shredded coconut or turn them into ice cream sandwiches! the options are endless.....