Salted Chocolate Chip Cookies

Our perfect little home! We had to strangle Bailey to get her in the picture…

Hello Friends!

You may or may not have noticed my hiatus from blogging. It so happens that about a month and a half ago my dude and I bought a house. The learning curve has been fairly significant and the attention our ’80s home has needed has taken a bit more time out of our lives than I initially expected. Every little project and new skill we’ve had to learn has been fun and rewarding, but it has taken my time away from this project. Now that everything in my life is finally settling down and I’m feeling a little more at home in my new kitchen I’m ready to get back to baking every week!

Here’s the new baking zone. Windows looking out into the backyard and decent counter space…I think I’m gonna like it here 🙂

This week I decided to go with a classic. I know you already have your own favorite chocolate chip cookie recipe, but I’m going to ask you to just give this one a chance. I was married to a recipe from America’s Test Kitchen and I still bake those occasionally, but this recipe from the New York Times goes above and beyond. Warning: it will seem overly fussy, but the result is a unique almost bakery-style cookie that is by far my favorite.

This recipe yields big results! I had enough dough to make a dozen cookies and freeze a couple dozen more. When you see these big numbers don’t be too shocked…

Cream 2 1/2 sticks unsalted butter (room temp) with 1 1/2 cups brown sugar and 1 cup plus 2 tbs white sugar until light and fluffy- about 5 mins. When that is super light in color add in 2 eggs one at a time. Then add in 2 tsps vanilla.


Sift together 2 cups minus 2 tbsp cake flour and 1 2/3 cups bread flour. I know weird right? Trust me. The dough ends up being really firm and lovely. Then sift in 1 1/4 tsps baking soda and 1/ 1/2 tsps baking powder. Stir in 1 1/2 tsp corse salt.


With your mixer on low incorporate the dry ingredients into the wet. Mix until just combined. Add in 1 1/4 POUNDS (!!!) chocolate chips or dark chocolate of your choice.


This is the tough part y’all…you’ve got to wait! Wrap it up as a brick in cling wrap and let it rest in the fridge 24 hours. You can bake right away and the results are still delicious, but waiting allows the dry ingredients to really merge with the wet and creates a very firm dough that bakes beautifully.

When you are ready to bake preheat the oven to 350 and let the cold dough sit out for a few minutes so it’s easier to work with. Scoop using a spring loaded ice-cream scoop.

Here comes the magic. Add a sprinkle of corse salt on top! Glorious right? It makes all the difference.


Bake these little guys for 18-20 minutes. Mine needed just 18 and maybe were a little overdone for my taste. Then let them sit on the sheet for ten more minutes before transferring to a wire cookie rack.

I only wanted a dozen cookies so I scooped the rest into balls and froze them. Now if we want a couple of cookies (or the dough!) we have some on stand-by.


Here they are…the best chocolate chip cookies I’ve ever made.



Also credit goes to my friend Lauren who introduced me to this awesome cookie! Let me know if you think these were worth it..I was a total skeptic and I’d like to hear if you are converted like me. I hope you enjoyed and I will see you next week for another bake!




  • 2 cups minus 2 tablespoons cake flour
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks unsalted butter
  • 1 ¼ cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate 
  •  Sea salt for topping


  1. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  2. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  3. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  5. Scoop dough into rounds about the size of a ping pong ball. Lay onto baking sheet. Sprinkle with coarse salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  6. Enjoy!

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