Source: Fleur d'Elise
The Chocolate Chip Cookie
Adapted from Not Without Salt
2 sticks unsalted butter, softened
1/4 cup white sugar
1/4 cup Turbinado sugar (Sugar in the Raw)
1 3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 pound chocolate, cut into chunks or 1 pound best quality chocolate chips
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric stand mixer, cream the butter and sugars together until light. Scrape down the sides of the bowl and add the eggs one at a time, beating for one minute after each addition. Add the vanilla. Scrape down the sides of the bowl and add the flour mixture in three additions, mixing until just combined. (Note: I had a heckuva time getting the last quarter cup or so of the flour mixture to blend in, but if you use a rubber spatula at the end to avoid over mixing, it will come together.)
Using a rubber spatula, fold in the chocolate. (I used Ghiradelli milk chocolate chips, but it was a little sweet. Next rodeo - dark chocolate.)
Scoop cookies onto the baking sheet and sprinkle tops with a little bit of sea salt.
For 3 tablespoon scoops - bake for 12-14 minutes.
For 2 tablespoon scoops - bake for 8-10 minutes.
Let cool on baking sheet for about 5 minutes before transferring to wire rack to cool completely. These cookies will keep in an airtight container for about 4 days, but that won't last that long.