Sharon’s Chocolate chip sea salt cookies

       •      2-1/4 c. Cake flour * DIY below

       •      1-1/2 c. All purpose flour 

       •      1-1/4 tsp. Baking soda 

       •      1-1/2 tsp baking powder 

       •      1 tsp. Salt (add  1/2tsp. more if not sprinkling on top.)

       •      2-1/2 sticks butter softened 

       •      1-1/2 c. Light brown sugar 

       •      3/4 c. Sugar 

       •      2 large eggs

       •      2 tsp vanilla 

       •      20 oz. Chocolate chips/ chunks (about 3 heaping cups)

       •      Sea salt 

 

Directions 

       ⁃Sift dry ingredients 

       ⁃Cream butter and sugars together Until fluffy. About 3-4 minutes. 

       ⁃Reduce speed and add dry ingredients and mix until just combined. 

   -  Add vanilla and eggs

Do not over mix. 

       ⁃Add chocolate chip and mix by hand. 

       ⁃Scoop into golf size balls and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours or frozen for up to 3 months. Should thaw slightly before baking 

       ⁃Line cookie sheet with parchment and bake at 350 degrees F for 10-12 minutes for softer cookie. 12-15 for crispy cookie. 

       ⁃Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. 

       ⁃Makes approximately 36 golf ball size cookies.

 

*DIY Cake flour: Measure 2 1/4 cups all-purpose flour, then scoop out and remove 4 tablespoons plus 1 teaspoon. Now add 4 tablespoons plus 1 teaspoon cornstarch.