Wednesday, November 16, 2011

My Favorite Chocolate Chip Cookies

3 2/3 c. minus 2 tbsp. (17 oz) flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
2 1/2 sticks (1 1/4 c.) butter
1 1/4 c. (10 oz) light brown sugar
1 c. plus 2 tbsp. (8 oz) granulated sugar
2 large eggs
1 tsp.  vanilla extract
2 c. milk chocolate chips
Sea salt

Sift flours, baking soda, baking powder and salt together, set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and mix just to until they are incorporated. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

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

Scoop onto baking sheet. Slightly flatten each mound of dough. Sprinkle lightly with sea salt and bake until golden brown but still soft, 11-12 minutes.

Audrey's little note: I've looked for a long time, and these are my favorite classic choc-chip cookies by far! They come out crisp/chewy on the outside & soft in the middle.

adapted from: The Sisters Cafe

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