The Ultimate Chocolate Chip Cookies with Sea Salt
These exceptional chocolate chip cookies use a unique blend of cake and bread flours to create the perfect texture - crispy edges with soft, chewy centers. The secret lies in the 24-36 hour dough rest, which develops complex flavors and improves texture. High-quality bittersweet chocolate and a sprinkle of sea salt these beyond ordinary cookies. The generous size and careful technique produce bakery-style results that justify the 'best ever' claim.
Ingredients
- 2 cups minus 2 tablespoons cake flourall-purpose flour1:13Full guide →
- 1 ⅝ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
- sea salt, for sprinkling
Instructions
- 1
Sift flours, baking soda, baking powder and salt into a bowl and set aside
- 2
Cream butter and sugars with paddle attachment until very light, about 5 minutes
- 3
Add eggs one at a time, mixing well after each addition
- 4
Stir in vanilla extract
- 5
Reduce mixer speed to low and add dry ingredients, mixing until just combined
- 6
Drop in chocolate pieces and incorporate without breaking them
- 7
Press plastic wrap against dough and refrigerate for 24 to 36 hours
- 8
Preheat oven to 350 degrees when ready to bake
- 9
Line baking sheet with parchment paper or nonstick mat
- 10
Scoop 6 generous golf ball-sized mounds of dough onto baking sheet
- 11
Turn any protruding chocolate pieces horizontally for better appearance
- 12
Sprinkle lightly with sea salt
- 13
Bake until golden brown but still soft, 18 to 20 minutes
- 14
Transfer sheet to wire rack for 10 minutes
- 15
Move cookies to another rack to cool completely
Tips
The 24-36 hour dough rest is crucial for flavor development and texture - don't skip this step for best results.
Use high-quality chocolate with at least 60% cacao content and position pieces horizontally for more attractive cookies.
Cookies should look slightly underbaked when removed from oven - they'll continue cooking on the hot pan.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be refrigerated for up to 72 hours or frozen for up to 3 months
Serve warm or at room temperature with cold milk or coffee
Common Mistakes
Don't skip the dough rest period to avoid flat, greasy cookies
Avoid overbaking - cookies should look slightly underdone when removed from oven
Don't overmix once flour is added to prevent tough cookies
Substitutions
FAQ
Can I use all-purpose flour instead of the flour blend?
You can substitute all-purpose flour for both flours, but the texture won't be as perfect - you'll lose some of the tender, bakery-style quality.
What if I don't have time for the 24-36 hour rest?
The cookies will still be good with just 2-4 hours of chilling, but the flavor and texture development won't be as exceptional.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze the baked cookies for up to 3 months.