It took me two years to research this recipe and now I’m giving it to you. Don’t fuck it up. Oh and you need to make the dough two days in advance and leave it in the refrigerator.
2 cups Cake Flour
1 2/3 cups All-Purpose Flour
2 1/2 sticks butter (room temperature)
1 1/4 cups Brown sugar
1 cup sugar
1 1/2 teaspoons coarse salt (extra for sprinkling before baking)
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons vanilla extract
20 ounces of milk chocolate chips (use good chocolate)
In a bowl sift together flour, salt, baking powder, and baking soda. Set aside. Cream butter and sugar until light and fluffy. Add eggs (one at a time) and vanilla. Incorporate flour mixture. Stir in chocolate chips. Put in refrigerator for at least 24 hours.
Preheat oven to 350 degrees. Scoop out a small ice cream sized amount of dough onto silpat lined cookie sheet and slightly flatten dough. Sprinkle a little bit of sea salt on each cookie. Cook for approximately 12 minutes. Don’t overcook.
I worked with this recipe mainly. Took me two years of research to find it.