The BEST Salted Chocolate Chip Cookies

I know there are probably hundreds of chocolate chip cookie recipe variations all over the internet but if you’re looking for the best one, you can stop right here.

I found this recipe maybe 2-ish years ago and to be honest, I was a little intimidated by the ingredient list as well as the wait time. Full disclosure, this recipe calls for 2 kinds of flour, bread flour and cake flour, and calls for you to chill the dough for ideally 36 hours. Yes, I know this is disappointing to hear, but let me tell you, its all worth it.

This recipe is by Shirley Hendrickson, adapted from Leite Torres.

I recommend using a food scale for this recipe if you have one.

Ingredients-

• 2 cups minus 2 tablespoons cake flour (8 1/2 oz.)

• 1 2/3 cups bread flour (8 1/2 oz.)

• 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 cup, 10 oz.) unsalted butter, room temperature

• 1 1/4 cups (10 oz.) light brown sugar

• 1 cup plus 2 tablespoons (8 oz.) granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 1/4 lbs dark chocolate chips. ( I am loyal to using Ghirardelli 60% cacao dark chocolate chips- 2 bags).

• Coarse sea salt, I prefer Maldon.

First, in a separate bowl, mix bread and cake flours, baking soda, baking powder, and salt. Set aside.

Cream butter and both sugars until light and fluffy. Add eggs one at a time, making sure each is fully incorporated until adding the next. Scrape sides of bowl as needed.

Mix in vanilla. Add the dry ingredients in 2 batches, scraping down the sides as needed. Mix in chocolate chips.

This next part I learned through trial and error. Before chilling the dough, I HIGHLY suggest using a 1 1/2 tablespoon cookie scoop (my favorite one is from Amazon here ) while the dough is room temperature and store them in the fridge already scooped. I’ve chilled the whole mixing bowl before and it was a nightmare to try and scoop out colder dough.

Sprinkle coarse sea salt over each cookie. Use parchment paper to separate each layer in the Tupperware. All the cookies should fit in about 3 layers. Using this size scoop makes about 45-50 cookies. Bake a couple cookies right away if you need your fix, otherwise chill the cookies for ideally 24-36 hours.

When you’re ready to bake, preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat. Depending on your oven, these babies take 9-11 minutes to bake. I pull them out when the edges are browning. Lately I have been sprinkling a little extra salt on each cookie right out of the oven. Let cool on the cookie sheet for a minute or two, and then transfer to wire rack to cool.

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The BEST Salted Chocolate Chip Cookies

• 2 cups minus 2 tablespoons cake flour (8 1/2 oz.)
• 1 2/3 cups bread flour (8 1/2 oz.)
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 1/2 sticks unsalted butter, room temperature
• 1 1/4 cups (10 oz.) light brown sugar
• 1 cup plus 2 tablespoons (8 oz.) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 lbs bittersweet chocolate chips (at least 60% Cacao)
• Coarse sea salt for sprinkling

1. In separate mixing bowl, combine cake flour, bread flour, baking soda, baking powder, kosher salt, set aside.
2. Combine butter, brown sugar, and granulated sugar in stand mixer. Mix until fluffy.
3. Add eggs one at a time. Scrape sides of bowl as needed. Add vanilla.
4. Mix in dry ingredients in 2 batches, scraping down sides in between. Mix in chocolate chips.
5. Using a cookie scoop, scoop out each cooking and arrainge in container. Sprinkle each cookie with salt. Refrigerate for 24-36 hours.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicon baking sheet. Bake for 9-11 minutes or when edges begin to brown.
7. Once removed from oven, immediately sprinkle with extra salt if desired. Let cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.