THE Chocolate Chip Cookie

I am on a constant quest to find the perfect chocolate chip cookie. Much like the perfect white shirt or the perfect pair of jeans. Knowing how to make a good chocolate chip cookie is a must. I came upon this recipe on the website of Sauveur magazine and decided to give it a try. It requires both cake flour and bread flour and a resting period in the fridge of about 24 hours. Is it worth it? Absolutely.

The addition of sea salt to the  sweet cookie is not a revolutionary one (chocolate covered pretzels anyone?). It does however add a nice depth to the cookie. The salt in the cookie is supposed to open the palate and make the flavor of chocolate more intense. It also allows the flavors to stay in your mouth longer so in theory you only eat less. Ha! Tell that to my friends who ate the whole bag of cookies.

• 2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
• 1 2/3 cup bread flour (8 1/2 ounces)
• 1 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon coarse salt
• 2 1/2 sticks unsalted butter
• 1 1/4 cups brown sugar (10 ounces)
• 1 cup plus 2 tablespoons granulated sugar (8 ounces)
• 2 eggs
• 2 teaspoons vanilla
• 1 1/4 lbs. high quality chocolate discs (or chocolate chips)
• sea salt

1. In a mixing bowl, combine all the dry ingredients.
2. In a mixer, fitted with a paddle, cream butter and sugars. Add eggs one at a time. Add vanilla.
3. With the mixer on low-speed, carefully add the dry ingredients and mix until just combined.
4. Add chocolate discs (or chips) by hand.
5. Place in a resealable plastic bag, making sure to let all the air out. Place in the refrigerator for 24 hours.
6. Pre-heat oven to 350°F.
7. Scoop approximately 3 ounces of dough and form into a ball. Place on parchment lined sheet trays about 3 inches apart.
8. Sprinkle cookies lightly with sea salt.
9. Bake for 18 – 20 minutes.
10. Once done, allow cookies to cool in tray for about 5 minutes. Transfer to cookies to rack and allow to cool completely.

Enjoy!

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