CHOCOLATE CHIP SEA SALT COOKIES
From Niki Reid
Preheat oven to 350.
2 1/4 cups cake flour
1 1/2 cups all-purpose flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 t. salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 1/2 cups light brown sugar
3/4 cups granulated sugar
2 large eggs, room temperature
2 t. vanilla extract
12 oz. semisweet chocolate chips
sea salt
Sift flours, baking soda, baking powder and salt into a medium-sized bowl.
Using a mixer fitted with a paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.
Add vanilla and eggs, one at a time, mixing well after each addition.
Reduce speed to low, add dry ingredients and mix until just combined.
Drop chocolate chips in and incorporate them by hand.
Press plastic wrap against dough and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours if making ahead of time.
Line a baking sheet with parchment paper or a nonstick baking mat.
Roll cookie dough by hand into golf ball sized pieces, arrange on baking sheet.
Sprinkle lightly with coarse sea salt.
Bake until golden brown and to desired level of doneness, 10-12 minutes for soft chewy cookies, 12-15 minutes for crisp cookies.
Cool cookies for 10 minutes on baking sheet before removing.
Repeat with remaining dough, or reserve dough in refrigerator for baking remaining batches the next day.
Niki's Note: I often make all dough into balls and freeze so it's super easy to make when I have a craving or we are entertaining.
