Second Generation S&T Chocolate Chip Cookies

Fair warning: this recipe is...involved.  And requires preparation.  Because they need to rest for at least 12 hours, this is not a recipe you can start Saturday morning and enjoy 2 hours later.  Sorry, not sorry.  

But they are completely worth it, so don't let the ingredients or instructions deter you!  You NEED these cookies in your life.  Sherród describes them as "simply beyond"...me? I'm too busy devouring them to come up with anything besides "Nom nom nom".

This is also recipe inception.  It's my adaptation of Sherród's adaptation of a New York Times recipe.  

Yields at least 2 dozen cookies...depending on your scoop size and how much cookie dough you didn't eat.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 4 tablespoons cornstarch
  • 1 2/3 cup bread flour
  • 1 1/4 teaspoons baking soda
  • 11/2 teaspoons baking powder
  • 1 teaspoon kosher salt, plus additional for finishing (yes, that is salt you see in that picture and it is crucial)
  • 12-14 ounces bittersweet chocolate discs (if you can't find chocolate discs, you can use chocolate chips, or buy in bar form and roughly chop (recommended))
  • 2 1/2 salted butter, room temperature
  • 1 1/2 cups dark brown sugar
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 1/2 tablespoon pure vanilla extract

Instructions:

  1. Sift together the all-purpose flour, cornstarch, bread flour, baking soda, and baking powder.
  2. In a stand mixer, using the paddle attachment, cream the butter, brown sugar, and granulated sugar on high until fluffy.  This should take about 5 minutes.
  3. Reduce speed to medium and add eggs and vanilla.  Mix until well combined.
  4. Reduce speed to low and add flour mixture until just combined.  No more than 10 seconds or so.
  5. Remove mixing bowl from stand mixer and add chocolate.  Use a spatula to fold in until chocolate is evenly distributed and there is no more flour seen.
  6. Remove dough from mixing bowl and press into a disc shape.  Wrap tightly in plastic wrap and refrigerate for at least 12 hours, up to 72 hours (36 hours is optimal).
  7. Once you are ready to bake, preheat your oven to 350 F and line a baking sheet with parchment paper or a silicone baking mat.
  8. Just out of the refrigerator, roll the dough into 6 larger-than-golf-ball-sized balls (approximately 3 ½ ounces each) and bake for 15-20minutes.  Check each batch carefully as baking times may differ.  You want the cookies to be lightly browned with done.
  9. Immediately out of the oven, lightly sprinkle cookies with kosher or flake sea salt.  Let cool 10 minutes and enjoy warm with a big glass of milk…or milk with a splash of Bailey’s…or just Bailey’s.  No judgment.