Chocolate chip cookies

A very very delicious recipe for some of my favorite chocolate chip cookies. Note: the dough must be kept in the fridge for 24 hours before baking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees (after removing the dough from the fridge - see step #7).(If using a convection oven, bake at 345 degrees.)

Step 2

Cream together the following ingredients using a stand mixer (or mix by hand in a large bowl) : - 1/2 pound (two sticks) of salted butter Note: The butter should be cold, out of the fridge, not room temp. - 1 cup of white granulated sugar - 1 cup of dark brown sugar

Step 3

Add the following ingredients to the butter mixture and mix together: - 2 eggs (For vegans mix the equivalent of 2 whole eggs of Bob's Red Mill Egg Replacer according to package) - 1 ½ teaspoons of vanilla

Step 4

In a separate medium-sized bowl combine the following dry ingredients: - 2 ⅔ cups of flour - 1 teaspoon of pink himalayan sea salt - 1 teaspoon of baking soda - 1 teaspoon of baking powder

Step 5

Slowly add the dry ingredients to the butter mixture and mix until all dry ingredients are incorporated.

Step 6

Slowly add 1 package of chocolate chunks to the mixture and mix to combine.

Step 7

Cover the bowl tightly and refrigerate for 24 hours (but no more than 36 hours).

Step 8

Remove from the fridge and scoop onto an ungreased baking sheet while the dough is still cold. (This recipe makes roughly 2 dozen based on a size 40 metal scoop.)

Step 9

Once scooped, sprinkle each cookie with Maldon sea salt.

Step 10

Bake at 350 degrees for around 10 minutes. The cookies should be browned on the edges, but still appear soft in the middle.(If using a convection oven, bake at 345 degrees.)(For vegans you may want to under bake a little because the vegan version tends to get very crispy.)

Step 11

After removing from the oven, allow cookies to sit on the cookie sheet for 1 minute before transferring to the cooling rack.