Chocolate Chip Cookies
Makes 24 cookies. Recipe is from “The Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day with Amy Paige Condon.
21/2 cups unbleached all-purpose flour
11/4 tsps. baking soda
11/4 tsps. fine sea salt
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 tsp. pure vanilla extract
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
2 cups semisweet chocolate chunks
Fleur de sel for sprinkling
1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Line two cookie sheets with parchment.
2. Sift together the flour, baking soda and sea salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a hand-held mixer), cream together the butter, vanilla and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
4. Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.
5. Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
6. Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.