The Best Chocolate Chip Cookie Recipe

Truly, these cookies are absolutely delicious-chewy, soft middle, with slightly crunchy outsides. 

They even won a cookie tasting competition (well, tied for first) when my friend Tara hosted a cookie tasting birthday for her husband Matt.

Note: I know you all know what sugar, flour, eggs, etc. look like, so I didn't go all food blogger on you, but there's a yummy picture at the end!

2 c. minus 2 tbsp cake flour (ok, this might be a lesser known ingredient, so here's a picture)

1 and 2/3 c. bread flour

1 and 1/4 tsp baking soda

1 and 1/2 tsp baking powder

1 and 1/2 tsp coarse salt

2 and 1/2 sticks unsalted butter

1 and 1/4 c. Light brown sugar

1 c. Plus 2 tbsp sugar

2 large eggs

2 tsp vanilla 

1 and 1/4 lbs 60% cacao disks (

Stir flours, baking soda, powder and salt in a bowl. 

Using a mixer with a paddle, cream butter and sugars together until very light (about five minutes). Add eggs, one at a time, mixing well after each addition.

Stir in vanilla.

Add dry ingredients and mix on low until just combined.

Incorporate chocolate pieces.

Press plastic wrap (Keri's note: or Press n Seal!) against dough and refrigerate for 24-36 hours.

Preheat oven to 350 degrees.

Drop six golf ball sized mounds of dough onto the cookie sheet and sprinkle lightly with sea salt. Bake for 18 to 20 minutes until golden brown but still soft. Cool cookie sheet on a cooling rack for ten minutes, then cool cookies on the rack for ten more minutes. Enjoy!