Elevate an all American classic.
T H E P E R F E C T C H O C O L A T E C H I P C O O K I E
I love chocolate chip cookies. Especially when they are just coming out of the oven and you know that you’re going to sink into an indulgent heaven after the first bite. When I was younger, I loved whipping up any quick chocolate chip cookie recipe, but as I got older my palette changed and I began to crave a biscuit with more depth. Sweet and salty combinations always spoke to my heart, so coming across this dark chocolate fleur de sel chocolate chip cookie recipe a few years ago was the perfect solution to my growing pains. I will go ahead and warn you that it is by no means quick, as the key ingredients to this recipe are the types of flour that you use (a combination of bread & cake) and the length of time you let the flavors merge together in the fridge (24-36 hours). I did attempt to make it once with just all purpose flour and cooling for 2 hours, and it was absolutely nothing the same. Trust me, you’ll want to go full throttle with this. The best part is that you can freeze the dough for rainy days (I always do!) and then just bake another batch.
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks (1 1/4 cups) unsalted butter
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ dark chocolate disks or chocolate chips (at least 60% cacao)
- Fleur de Sel
- Sift flours, baking soda, baking powder and salt into a bowl. 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.
- Slowly fold in dark chocolate pieces. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Use an ice cream scooper to ensure that each cookie will be the same size onto the baking sheet. Sprinkle lightly with fleur de sel and bake until golden brown but still soft, 18 to 20 minutes.
- Let cookies rest on the baking sheet for 10 minutes, then transfer each cookie to a wire rack to cool a bit more.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- Serve warm.
- If you can't find fleur de sel, sea salt can be substituted.
