Chocolate Chip Cookies with Sea Salt

- 17 ounces all purpose flour
- 1-1/4  tsp baking soda
- 1-1/2 tsp baking powder
- 1-1/2  tsp coarse salt
- 10 ounces unsalted butter
- 10 ounces light brown sugar
- 8 ounces white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-12 ounce bag dark chocolate chips
- 1-12 ounce bag semi sweet chocolate chips
- Flaked sea salt (I use Maldon sea salt flakes)

1. Sift the AP flour, baking soda, baking powder and salt into a bowl. Set aside. Reserve 2 tablespoons of this mix.
2. In a stand mixer with the paddle attachment, cream the butter and sugars on medium/medium high until light yellow, and very fluffy, about 5-7 minutes, depending on how strong your mixer is.
3. Reduce the speed to low/medium-low and add the eggs, one at a time. Mix well after each egg. Add the vanilla.
4. Reduce speed to low, and add the flour mixture by the cupful. Mix until just combined.
5. In a bowl, mix the two types of chocolate chips. (I just use the same bowl I used to mix the dry ingredients). Then dust the chocolate chips with the 2 reserved tablespoons of flour mix. Add to the dough, and mix well on low.
6. Scoop the dough using a size 60 disher into a large storage container. I like to use a large plastic container with a lid. Separate the layers with plastic wrap, with the final layer of dough balls covered by plastic wrap. You should end up with about 80 cookie dough balls.
7. Refrigerate dough for a minimum of 24, up to a maximum of 72 hours. Ideal point is 48 hours.
8. Preheat oven to 350 degrees F.
9. Line a baking sheet with parchment paper or a nonstick baking mat. Since the dough balls are rock hard coming out of the fridge, I like to just dip the tops into the flaked salt. Place the dough balls about 1-1.5 inches apart, no need to flatten.
10. Bake for 14 minutes, turning the pan around at the halfway mark, until nice and golden brown. Do not overbake.
11. Cool the cookies on the pan for 7 minutes, then remove to a wire cooling rack to cool completely.
12. Store in an airtight container or zipper top bags at room temperature. They stay fresh for a couple of weeks, but taste best eaten within a couple of days of baking.

Recipe adapted from:


NYT Chocolate Chip Cookies Easy.jpg