Chocolate Chip Cookies

Milk not optional.

Simply put, these were incredible. Hands down, best chocolate chip cookie recipe I have ever used!

If were being brutally honest, I have NEVER been good at making cookies. When it comes to baking, cookies are just not my thing. I burn them, sometimes they’re dry, sometimes they’re too sweet, they are just never quite right. Until my girl Kristan, from The Broken Bread  introduced me to Jacques Torres uh-mazing chocolate chip cookie recipe (if you’re looking for incredible recipes based on the seasons, she’s your girl!).  I mean he is known as Mr. Chocolate. I’m of Belgium descent so I’m practically Mrs. Chocolate, juuuuust kidding 😉 This thing is nuts though, two types of flour, over a POUND of chocolate and the entire batch of dough has to take a nap in the fridge for 24 freakin’ hours! Phew! It’s worth it though! Promise!

After a hectic week like this one I love just taking a few minutes at night to edit photos and write about delicious food. It is my ultimate creative outlet and I feel quite grateful for this little blog. I hope you all enjoy these cookies as much as I enjoyed bringing them to you 🙂

adapted from Mr. Chocolate’s Chocolate Chip Cookies

2 Cups minus 2 Tablespoons of Cake Flour
1  2/3 Cup of Bread Flour
1 1/4 Tsp of Baking Soda
1 1/2 Tsp of Baking Powder
1 1/2 Tsp of Coarse Salt
2 1/2 Sticks of Unsalted Butter (at room temp!)
1 1/4 Cups of Brown Sugar
1 Cup plus 2 Tbs of Granulated Sugar
2 Large Eggs (at room temp!)
2 Tsp of Vanilla Extract
1 1/4 Pounds of Chopped or Chipped Chocolate
        Sea Salt (kind of optional)

Sift together your two flours, baking soda, baking powder, salt in a large bowl and set aside.

With a hand mixer or stand mixer, mix together your room temp butter in a large bowl until pale and fluffy (2-3 minutes) Add in your sugars to your whipped butter and mix for another 2-3 minutes until very fluffy.

Mix in your vanilla extract with a spatula. Reduce the speed on your mixer to medium-low and add in your dry ingredients until they are just incorporated. Do not over mix. Add in your chocolate and mix with a spatula. Press plastic wrap against the dough leaving no air in between. Refrigerate for at least 24 hours and up to 72 hours *This is step is so critical!* I know it’s tempting, BUT leave it in the fridge!

Preheat your oven to 350 degrees. Line cookie sheets with parchment paper

For smaller cookies I rolled about one inch golf ball size dough balls

For bahama-mama cookies I used a large ice cream scoop

Small cookies bake for 13-15 minutes. Large cookies 18-20 minutes. Transfer to a wire rack after ten minutes to finish cooling. I’ll be honest I just completely forgot to sprinkle them with sea salt but I’ve had cookies with sea salt before and they’re delicious! It gives them a great sweet // salty balance

Serve warm and with an ice cold glass of milk 🙂