I hate chocolate chip cookies. When done well, they elicit the same excitement in me as filling out a tax return* or spending an hour at the DMV. When done poorly, eating them becomes my version of hell.
But when you decide to go grocery shopping a little hungover from your college reunion weekend, way too hungry because you decided to go on a “diet” (…which lasted about three hours) after eating too much during said weekend, and also in a bad mood (because that same weekend ended), it results in spending $75 on very dark chocolate in a very dark moment at Whole Foods and you need to do something with it.
So when I came across a link to this recipe on three different food blogs this week, I decided to give in and break out my rarely used baking sheets. I also feel like chocolate chip cookies are one thing everyone should be able to make from scratch and my entire experience with them has until this point culminated in eating raw Toll House dough straight out of the plastic wrapper with the refrigerator door left open at 3am.**
This recipe grossed me out at first because ew, chocolate chip cookies, but also because it requires the dough to sit for 36 hours before baking. I have a reputation in my family for throwing food out within 24 hours of purchase (even if it has a five-year long expiration date) because I’m convinced it’s rotten and I’m going to eat something bad and die.
But neuroses aside, I took the plunge and can say…without a doubt..this may be the best chocolate chip cookie recipe ever. Crunchy on the edges and soft in the middle (which was helped by the fact I took them out of the oven early because who doesn’t love an absolutely raw center), there is nothing better than the salty/sweet combination of quality dark chocolate and Maldon sea salt. They may have changed my opinion on chocolate chip cookies forever. This is also coming from someone whose desired post-dinner snack is an entire bag of Herr’s Sour Cream & Onion potato chips.
Notes on the recipe: I used Nielsen Massey Madagascar Vanilla Extract and Maldon sea salt to make it fanccyyyyy. I also used a combination of large Ghirardelli 60% cacao chocolate chips and small Ghirardelli semi-sweet chocolate chips but shredded Valrhona would be amazing. This recipe is extremely high maintenance because it calls for cake flour AND bread flour (neither of which are all-purpose flour, which I eventually figured out) but it’s totally worth it.
I will also note that I have major OCD when it comes to cookies (I need them all to be the same exact size or the world will end) so I suggest using an ice cream scoop to make uniform dough balls.
*Note: despite being a CPA, I have never actually done my own taxes. Thanks Dad ☺
** I read that Oprah does this too so it’s fine