A grown up chocolate chip cookie that proves that good things come to those who wait.
- 8 1/2 ounces cake flour
- 8 1/2 ounces bread flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp. Coarse Salt (Sea Salt is fine)
- 10 ounces unsalted butter, room temperature
- 10 ounces light brown sugar
- 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 20 ounces bittersweet chocolate chips
- Whisk together dry ingredients (cake flour, bread flour, baking soda, baking powder and coarse salt) in a medium bowl and set aside.
- Combine the butter and sugars in a large bowl, then mix in the eggs one at a time and then mix in the vanilla extract. Add in the flour mixture, one third at a time until all of the flour is incorporated. Make sure you scrape down the sides of the bowl! Next, fold in the chocolate chips.
- Scoop the cookie dough into individual balls and place them in a gallon size freezer bag. Refrigerate for 48 hours.
- 48 hours later, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Place the cookies on the sheet and sprinkle each cookie with sea salt.
- Bake for 15-17 minutes. Cool the cookies on the baking sheet for 15 minutes before transferring to a wire rack.
These cookies freeze well, just scoop the cookie dough and freeze in gallon size freezer bags for up to a month. When you are ready to make them, don’t thaw them, put them in the oven at 350 degrees and add an additional minute to the baking time.