Chocolate Chip Cookies

Prep Time:  15 minutes (plus a 36-hour rest)          Baking Time: 10-12 minutes
Yield:   18-20 large cookies

Ingredients:                                                     

340 g (2 1/4 cups) all purpose flour
1/2 teaspoon (2.5 mL) baking soda
1/4 teaspoon (1.5 mL) baking powder
1 teaspoon (5 mL) kosher salt

230 g (1 cup/2 sticks) unsalted butter, room temperature
210 g (1 cup) hard-packed dark brown sugar
½ cup (100 mL) granulated sugar
2 eggs + 1 egg yolk (large size), at room temperature
1 tablespoon (15 mL) pure vanilla extract

2 cups (400 g) semi-sweet chocolate chips, or chocolate chunks

Flaky salt/Fleur de Sel for topping

Method:

1. Blend together the flour, baking soda, baking powder, and salt. Set aside.
2. In a mixer bowl, mix the butter with both sugars until well combined. Beat, at medium-high speed for at least 4 minutes.  Add the eggs, egg yolk, and the vanilla. Mix until well combined.
3. Fold the flour mixture into the butter-sugar mixture until thoroughly blended.
4. Fold in most of the chocolate chips – save a few to add to the tops of each cookie before baking.
5. Use about 4 tablespoons (60-65 g) of dough for each cookie. Place all of the dough balls on a large parchment covered cookie sheet.  Gently flatten very slightly and place the extra chocolate chunks on each of the cookies. Cover tightly and refrigerate dough for at least 24 hours (36 hours is ideal).
6. On baking day:  Preheat oven to 375^oF (190^oC).  Place cookie balls on parchment-covered baking sheets, leaving ample space in between. Sprinkle each cookie with a little flaky salt.
7. Bake for 10-12 minutes. Do not over-bake. Let them cool completely on the baking sheet before moving them to a cooling rack.