Last year my friend Jamie “slyly” sent me a copy of Jacques Torres’ Chocolate Chip Cookie recipe, featured in the New York Times. Taking her hint, and always searching for the perfect chocolate chip cookie I made the recipe and sent her a box of… the most delicious cookies ever! While most chocolate chip cookie recipes I have tried out have only slight differences in the amount of sugar, butter, eggs, etc., this one actually has more salt, sea salt!

The dough itself is baked with sea salt and then each cookie is sprinkled with sea salt before baking. You might think this concept seems odd, but it happens to be the perfect combination of salty and sweet. I just adore them!

Gather all of the ingredients- Jacques says to use chocolate disks, but I was short on time and substituted chocolate chips instead.

Start by creaming together 2 1/2 sticks unsalted butter at room temperature with 1 1/4 cups brown sugar and 1 cup plus 2 tablespoons granulated sugar in an electric mixer fitted with the paddle attachment.

Add 2 large eggs, one at a time along with 2 teaspoons vanilla extract. Mix until just incorporated.

Sift together 2 cups minus 2 tablespoons of cake flour, 1 2/3 cups bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder and 1 1/2 teaspoons of coarse salt. With the mixer on low speed, add the dry ingredients and mix until just combined.

Add 1 1/4 pounds of chocolate chips, as I mentioned earlier, I used chocolate chips- Jacques suggests using bittersweet chocolate disks.

Wrap the dough with plastic wrap and allow to chill for 24-36 hours.

I used a medium ice cream scoop for the cookies. Jacque suggests making them larger, using a Scoop 6- so you have 3 1/2 oz mounds of dough (the size of a large golf ball). Sprinkle each cookie lightly with sea salt.

Bake at 350 degrees F for approximately 12 minutes, until golden brown.

Enjoy with a big glass of milk (or Rice Dream, if your a part of my family!)

Formula for Chocolate Chip Cookies:
Chocolate Chip Cookies.htm

Happy Baking!

xoxo,

Ali