Lil’s 24-Hour Cookies

This recipe comes from a good friend of mine… it’s honestly the best homemade chocolate chip cookie I’ve ever had – something special happens during those “24-hours.”

Edit: This recipe is an adaptation of the NY Times Cookie

INGREDIENTS

• 2 cups minus 2 tbsp of cake flour (i.e. Pillsbury Softasilk)
• 1  2/3 cups all-purpose flour
• 1  1/4 tsp baking soda
• 1  1/2 tsp baking powder
• 1  1/2 tsp salt
• 2  1/2 sticks unsalted butter, softened
• 1  1/4 cups light brown sugar
• 1 cup plus 2 tbsp granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1  1/4  lb. semi-sweet chocolate chips or disks (you can use less if desired and/or mix half white chocolate, half dark chocolate)
• Sea salt for sprinkling

HOW TO MAKE IT

• Sift the flour, baking soda, baking powder and salt in a bowl and set aside
• Using an electric mixer, cream the butter and sugars together until light and fluffy (approximately 5 minutes)
• Add the eggs one at a time, mixing well after each egg
• Stir in the vanilla
• Reduce the mixer to low and slowly pour in the dry ingredients
• Fold in the chocolate chips
• Press plastic wrap against the dough and refrigerate for 24-36 hours
• When you’re ready to bake, line a baking sheet with parchment paper (or just spray the pan with a nonstick cooking spray like Pam)
• Scoop golf ball sized cookie dough balls onto the cookie sheet 2 in. apart and sprinkle with sea salt
• Bake at 350°F for 18-20 mins
• Makes about 18 cookies