Summer eats tend to be all about light, fresh and crisp flavors. But let’s be honest, it’s Friday and we can all use a little chocolate fantasy every now and then, right? That’s where we come in, with the best chocolate chip cookies ever. We promise! These chocolate chips cookies are so decadent, rich and delicious you’ll have friends and family begging you for your secret. It’s exactly the kind of cookie any chocoholic would be glad to devour. They’re best served warm and with a glass of milk, but that’s for later. Let’s get to the recipe!
Now, I said it’s the best chocolate chip cookie ever, but I left out a minor detail. They take three days to make. Ok, ok, I know what you’re thinking, three days sounds utterly ridiculous for cookies, right? Wrong. Yes, three days is a long time to wait and it involves a little more planning than the typical chocolate chip cookie recipe, but these cookies are next level phenomenal. I guarantee you won’t regret making these. The addicting mix of Ghirardelli chocolate with sea salt is out of this world! Let’s get cooking!
– What you’ll need –
2 cups minus 2 tablespoons cake flour
1 2/3 cup bread flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter
1 1/4 cup packed light brown sugar
1 cup plus 2 tablespoons white sugar
2 large eggs
2 teaspoons vanilla
1 1/4 pound Ghiradelli bittersweet chocolate chips
Kosher salt for topping
– Let’s get cooking –
Day 1: Whisk together flours, baking powder, baking soda and salt in a small bowl and set aside. Fit your mixer with the paddle attachment and beat the butter and sugars until light and fluffy. Add the flour mixture in thirds and mix on low speed, scraping the bowl regularly. Once it is well incorporated, stir in the chocolate chips. Cover the bowl in plastic wrap and place in the refrigerator for a minimum of 36 hours.
Day 2: Dream of freshly baked chocolate chip cookies.
Day 3: The time has come! Remove the cold dough from the refrigerator and allow to rest on the counter for an hour or so. Once the dough is manageable, preheat the oven to 350°F convection (or if you have a traditional oven, 375°F). Line your cookie sheets with parchment paper. Using a large cookie scoop, scoop the dough onto the cookie sheets leaving enough space between them. Sprinkle each cookie with a healthy amount of kosher salt. Bake the cookies for about 15 minutes and allow to rest on the baking sheet for two minutes before moving to a cooling rack. Eat up!
The cookies are so delicious they will likely be gone in minutes, but if they are not, store them in an airtight container for up to two days. I notice they tend to go stale very quickly, probably due to the bread flour. Don’t have too many guests coming over? I recommend whipping up the batter, scooping the dough, and storing the raw dough balls in the freezer. That way, you can whip up a small batch at a moments notice!
adopted from Jaques Torres