Recipe excerpted from Cheryl and Griffith Day’s Back in the Day Bakery Cookbook.
Drumroll, please. Here is the recipe Cheryl Day and Griffith Day have been making for years. These cookies possess just the right balance of crispiness and tenderness. Adding a sprinkle of fleur de sel before baking accentuates the chocolate and gives the sweetness an edge. Enjoy with a glass of milk.
Photograph © 2012 by Squire Fox
Position a rack in the lower third of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment. Sift together the flour, baking soda, and sea salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes. 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. Use a large ice cream scoop or a ¼-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. 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. TIP: If you can’t buy your milk in glass bottles anymore, sterilize old milk bottles and creamers and store them in the fridge, then pour your milk into the chilled bottles for serving. Milk tastes so much better served from a glass container!Chocolate Chip Cookies
Print Recipe
Ingredients
Instructions
Notes
