This is hands down our favorite chocolate chip cookie recipe. That being said, this next sentence is what makes these cookies our very favorite! You make the cookie dough one day and then you bake the cookies another day. The cookie dough must be refrigerated for at least 24 hours before baking. It can be kept in the refrigerator for up to 72 hours. It is important to let the flavors infuse in the cookie dough. It’s what makes these cookies so amazing! Well worth the wait, at least most of the time. 🙂

Recipe Time!

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Ingredients:

8 1/2 ounces bread flour (1 2/3 cups)
8 1/2 ounces cake flour (2 cups minus 2 TBS)
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp coarse salt (if you don’t have coarse salt, we highly encourage you to get some…it makes all the difference when it reacts with the sweetness of the chocolate!)
2 1/2 sticks (1 1/4 cups) salted butter
8 ounces (1 cup plus 2 TBS) granulated sugar
10 ounces (1 1/4 cups) light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups (more or less to taste) semi-sweet chocolate chips
Sea salt

Mixing Directions:

Sift both of the flours, baking powder, baking soda and salt into a bowl.  Set aside.

Using a mixer, with the paddle attachment, cream the butter and both of the sugars together until the color is very light (takes about 5 minutes).  Add the eggs, one at a time, mixing well after each egg.  Stir in the vanilla.  Reduce mixer speed to low.  Add the dry ingredients and mix until just combined.  Add the chocolate chips.  Press plastic wrap firmly against the dough and refrigerate for at least 24 hours.  I repeat, the dough must be refrigerated for at least 24 hours before baking.  It can be refrigerated for up to 72 hours.  You can bake the cookie dough all at once or in batches.

Seriously, how amazing does this cookie dough look?

As you can see below, there are two layers of plastic wrap.  One pressed firmly against the dough and one covering the top of the mixing bowl.  It is important to keep the air out!

Baking Directions:

Preheat oven to 350 degrees.  Scoop large mounds ( larger than a golf ball) onto the baking sheet.  Sprinkle lightly with sea salt.  Bake until light brown (about 15 minutes).  Transfer to a cooling rack for 10 minutes.

Look below at the delicious, gooey goodness!

I promise you that you will love these chocolate chip cookies.  Enjoy with a large glass of milk or a hot cup of coffee!

A friend gave us this amazing recipe to try.  It has become our very favorite chocolate chip cookie recipe.  Please give us your feedback when/if you try this amazing recipe.

Have an awesome day!