Wow, these cookies are good! I found this recipe in my newspaper published by a local cafe owner. The cookies are soft in the middle and crisp on the outside. The secret to these special cookies is letting the dough sit in the refrigerator between one to three days before baking. The longer the dough sits, the more complex and flavorful the cookie becomes once baked. Try them and let me know what you think.
3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1 1/4 cups brown sugar
2 sticks (1/2 pound) unsalted butter, at room temperature
2 eggs, at room temperature
2 teaspoons vanilla
10 ounces chocolate chips, 60 percent cacao, such as Ghirardelli bittersweet
Sea salt, optional
Sift flour, baking powder, soda and salt into a medium bowl. Set aside.
Cream sugar, brown sugar and butter in a standing mixer or in a large bowl with a handheld mixer. (You want this very well combined. I let my standing mixer go for five minutes.)
Add eggs one a time and beat thoroughly. Then add vanilla and continue beating. Slowly add the flour. When all the flour disappears into the dough, add chocolate. Cover dough with plastic wrap and place in the refrigerator for at least 24 hours and up to 72 hours.
Preheat oven to 300 degrees.
Roll golf ball-sized mounds of dough. (I used my hands instead of a little scooper because it was much easier when handling the cold dough). Place each one several inches apart on a cookie sheet. Lightly sprinkle each cookie with sea salt, if desired.
BAKE for 16-20 minutes depending upon how soft you like your cookies. Don’t bake too long because the cookies get crisp after cooling.
About 36 cookies