Ingredients
Equipment
Method
Preparation
- Combine cake flour, bread flour, baking soda, baking powder, and coarse salt in a large bowl and stir well.
- In a large mixer, cream the softened butter and both sugars for 5 minutes until fluffy. Gradually beat in the eggs one at a time, scraping down the bowl, then add the vanilla extract and mix to combine.
- Slowly incorporate the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips. Cover the dough and refrigerate for up to 72 hours.
Baking
- Preheat oven to 350°F. Scoop ¼ cup sized cookie dough balls onto a parchment-lined baking sheet, spacing them apart, and sprinkle the tops with Maldon sea salt. Bake for 16-20 minutes until golden brown, then remove from oven and let cool.
Notes
For best results, refrigerate the dough for up to 72 hours to deepen the flavor. If cookies are puffy after baking, gently bang the hot pan on the counter or flatten with a spatula for a denser texture.