I have one minor change for the song “My Favorite Things” – chocolate chip cookies would be in there, not crisp apple strudel. Although, I do love a good apple strudel, I usually only care for it in the fall. Chocolate chip cookies is even the same amount of syllables. It just works.
What sets these chocolate chip numbers apart is the sprinkling of fleur de sel. A little salt with my chocolate? Why yes please, and I am pretty sure you will agree. It adds that something you didn’t even know you were missing in your chocolate chip cookies. Note before you start to make these- the dough needs to refrigerate for 24 hours! I hate when recipes give an extended time frame late in the instructions, so I am telling you up front. You know what to expect, and they are worth the wait.
- 2 cups cake flour
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1 1/2 teaspoon coarse salt
- 2 sticks and 3 tablespoons unsalted butter
- 1 cup light brown sugar
- 1 cup plus 1 tablespoon sugar
- 2 eggs
- 2 teaspoons good vanilla extract
- 11 ounces chocolate chips – can use milk chocolate or semi-sweet
- Fleur de Sel
In a medium bowl, combine flours, baking soda, baking powder and salt. Set aside.
In another bowl, cream butter and sugars together until light and fluffy. Add eggs and mix well. Stir in the vanilla. With mixer on low, add dry ingredients but do not over mix. Add chocolate chips and mix lightly until they are well combined, again taking care to not over mix. When ingredients are incorporated, place a piece of cling on top of the bowl and flip over onto the counter. Huddle up the dough and cover tightly in the cling. Refrigerate for 24 hours – this creates fluffier cookies with better flavor, a super dreamy texture, and a richer taste.
Once you have your dough ready for baking, preheat oven to 350 degrees. Line a baking sheets with silpat or parchment paper. Form dough into roughly 2 tablespoon size balls (size of a ping pong ball), and place on baking sheet. Flatten slightly and sprinkle with Fleur de Sel. Bake for about 18 minutes, or until cookies are lightly golden. Let sit for about 5 minutes, then transfer to a wire rack for 10 minutes. Best enjoyed warm!