I almost don’t want to share this with you because these cookies are so good. But that would be selfish, and I know that you don’t think you need another chocolate chip cookie recipe, but you really do. I promise. He might be biased, but Ari ate seven of these the first night I made them, and they only get better the longer you refrigerate the dough (and you should refrigerate it for 36 hours). “What?!” you’re probably thinking, “Why would I make cookies only to banish the dough to the refrigerator for a full 36 hours?” Crazy, I know.
But I learned that trick from the fantastic Kate Miss, and though you can of course bake your cookies sooner than that (which I have to admit, I only refrigerated them for 24), something about refrigerating them for so long makes the flavors come together in this magical way, and the cookies get all caramelized and gooey and amazing. So. Basically you should make these right now (and bake them on Saturday). And top with sea salt, of course.
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
11 1/2 oz milk chocolate baking chips
1-2 tablespoons fleur de sel or sea salt (optional)
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until fluffy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips.Refrigerate for at least a few hours, and up to 36.
Drop by tablespoon onto ungreased cookie sheets. Bake for 8 minutes or until golden brown. and just set in the middle. Sprinkle with fleur de sel while still warm.