Jill's BEST Chocolate Chip Cookie

Jill’s Best Chocolate Chip Cookie
Makes 5 dozen cookies.

Ingredients:

2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda 
1 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, softened
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
10 ounces semi or bittersweet chocolate, between 60-75% cacao, chopped into chunks, about 2 cups (or 12 ounces 66% cacao chocolate chips, in a pinch)
Coarse sea salt, like Maldon or Fleur de Sel (optional)

Steps:

1. Heat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat. 

2. In a medium bowl, whisk together the flour, baking soda, and salt until combined.

3. Using a hand-held or stand mixer, beat the softened butter and both sugars on medium-low speed to mix, then turn the mixer up to medium-high and beat until fluffy, for 4 minutes more. Scrape down the insides of the mixer bowl.

4. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the insides of the mixer bowl again. On low speed, add the dry ingredients in three additions, mixing until just combined before adding the next. Stir in the chips. Let cool in the freezer or refrigerator until solid.

5. Place 1-tablespoon scoops about 2 inches apart on the baking sheet. Top with a few flakes of coarse salt. Bake in the oven until just browned around the edges and top, for about 10 to 12 minutes, and 2 minutes longer for frozen dough. Let cool for 3 minutes on the baking sheet, then transfer to a baking rack or plate to cool. Freeze remaining dough for when you want to serve them. These are best eaten warm right out of the oven. Recipe by Jill Santopietro, adapted from Nestlé Toll House like every chocolate chip cookies recipe is.

This is how I store my cookies. Best to only cook what you want to eat or serve….no more! Otherwise you’ll eat them all. Freeze them and then cook them directly from the oven for about 2 minutes longer than usual.