My Favorite Chocolate Chip Cookies

Sometimes, you just need a cookie. A classic chocolate chip cookie, to be precise, that's perfect in every way. Caramelized, crisp edges give way to a soft, chewy, flavorful middle, that's filled with chocolate chips. Oh, and a touch of divine sea salt in most bites. Total cookie bliss.

Saturday afternoon, my dad called me to chat. We talked for a while about our respective weeks, and made some plans for Sunday. The end of our conversation went a little something like this..."Hey, would you mind making me some cookies?" "What kind?" I reply. "Chocolate chip, of course!" "You got it, padre." And the next day, I set out to make the very best chocolate chip cookies.

This is my absolute favorite chocolate chip cookie recipe, and is everything that I described above. Now, you can bake these cookies up right after mixing, but the dough really benefits from sitting in the fridge for up to 72 hours before baking - the flavor intensifies, and really elevates this cookie above the rest. I know it's hard to imagine waiting a day or more, when what you really want is a cookie right NOW, but...whip up a batch, and put some unbaked dough in the freezer. You'll be fully prepared for your next cookie craving!

Perfect Chocolate Chip Cookies

Yield: approximately 32 cookies

Ingredients

• 8 1/2 ounces (2 cups minus 2 tablespoons) cake flour
• 8 1/2 ounces (1 2/3 cups) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
• 10 ounces (1 1/4 cups) light brown sugar
• 8 ounces (1 cup plus 2 tablespoons) granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 10 ounces semisweet chocolate chips
• 10 ounces bittersweet chocolate chips
• Sea salt, for sprinkling

Prepare Dough

1. In a medium bowl, sift together flours, salt, baking soda, and baking powder. Set aside.
2. Place butter and sugars into the bowl of a stand mixer. Fit mixer with the paddle attachment.
3. Cream together butter and sugar on medium speed until light and fluffy, about 5 minutes.
4. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
5. Reduce speed to low, and add flour mixture. Mix until just combined.
6. Mix in chocolate chips.
7. Place dough in an airtight container, or place plastic wrap over the bowl. Refrigerate for up to 72 hours.

Bake

1. Preheat oven to 350F. Prepare 2 baking sheets with silpats or parchment paper.
2. Scoop 1 3/4 ounce cookies. Roll each into a ball, and flatten slightly. Place 8 mounds of dough onto one sheet. Sprinkle each cookie with sea salt.
3. Bake until golden brown around the edges, and still soft in the middle, approximately 14-17 minutes.
4. Remove from oven, and let cool for 5 minutes before transferring cookies to a wire rack.
5. Repeat with remaining dough.
6. Enjoy cookies warm, with a big glass of milk.

Source: Slightly adapted from The New York Times

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