For these chocolate chip cookies you have to prepare a few things in advance but the outcome is totally worth it….. The thing about these cookies is that the batter needs to be refrigerated for 36h. You heard me right, 36 hours…. (Recipe: David Leite, New York Times)
So we should probably begin
You are going to need: 240 gr of cake flour, 225 gr of bread flour, 1 and 1/2 teaspoons of baking soda, 1 and 1/2 teaspoons of baking powder, 1 and 1/2 teaspoons of sea salt, 300 gr of softened butter, 280 gr of brown sugar, 225 gr of white sugar, 2 large eggs, 2 teaspoons of vanilla extract and 550 of good quality chocolate chips.
Note: the original recipe calls for the chocolate chips to be semisweet but I mixed semisweet with milk chocolate chips because that the way I like it…..
In a bowl mix 2 types of flour with baking soda, baking powder and salt. In a mixer bowl cream the butter and 2 types of sugar. Add the vanilla and eggs gradually. Gradually add the dry ingredients and mix until combined. Add the chocolate chips, wrap with plastic wrap and refrigerate for 36h.
Now….. Using an ice cream scoop or tablespoon place the dough onto the cookie sheet.
Bake for 18-20 minutes at
Remove from the baking sheet and let the cookies cool completely on a wire rack.