Chocolate chip cookies
These classic cookies come to us from the Back in the Day Bakery Cookbook
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
- 2 and 1/2 cups unbleached all-purpose flour
- 1 and 1/4 teaspoons baking soda
- 1 and 1/4 teaspoons fine sea salt I used Maldon sea salt flakes
- 1/2 pound unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- 2 cups semisweet chocolate chunks
- Fleur de sel for sprinkling I used Maldon sea salt flakes
Preheat your oven to 350 degrees F. Position a rack in the lower third of the oven and line two cookie sheets with parchment paper (I used my imitation Silpat).
In a large bowl, mix the flour, baking soda, and sea salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld mixer), cream the butter, white and brown sugars and vanilla on medium speed until light and fluffy, about 3 to 5 minutes.
Add both eggs and mix for no longer than a minute - the eggs will not be fully incorporated. Turn the mixer speed down to low and add the dry ingredients in three increments. Mix until just combined. Add the chocolate chunks in while the mixer on low. Mix until chocolate chunks are just incorporated.
Using a cookie scoop or two spoons, drop the batter onto the prepared cookie sheets and be sure to leave at least 2 inches between each scoop (they will spread). Lightly sprinkle sea salt on the top of each cookie ball and gently press down to make sure the salt doesn't fall off.
Bake the cookies, one sheet at a time, for about 15-18 minutes (mine baked for 15). Make sure to rotate the pans halfway through baking (I was lazy and skipped this step). The cookies will be golden brown around the edges. Take the cookies out of the oven and let them rest on a wire rack.
Cool and store in an airtight container for up to 3 days at room temperature. They can also be frozen as well!
Source: The Back in the Day Bakery Cookbook, by Cheryl Day and Griffith Day, page 172