Name: The Best Homemade Chocolate Chip Cookies
Ingredients: 240 gr pastry flour (2 cups minus 2 tablespoons) {1}; 240 gr strong flour (1⅔ cups) {2}; 1¼ teaspoon baking soda; 1½ teaspoon baking powder; 1½ teaspoon coarse sea salt; 283 gr unsalted butter (2½ bars of 113gr); 283 gr brown sugar; 227 gr sugar; 2 eggs; 2 teaspoons vanilla; 500 gr dark chocolate chips {3}; coarse sea salt for sprinkling (optional, but highly recommend)

Ingredients

Scale

240 gr pastry flour (2 cups minus 2 tablespoons) {1}
240 gr strong flour (1⅔ cups) {2}
1¼ teaspoon baking soda
1½ teaspoon baking powder
1½ teaspoon coarse sea salt
283 gr unsalted butter (2½ bars of 113gr)
283 gr brown sugar
227 gr sugar
2 eggs
2 teaspoons vanilla
500 gr dark chocolate chips {3}
coarse sea salt for sprinkling (optional, but highly recommend)

Instructions

In a medium bowl, sift together the flours, baking soda, baking powder, and salt. Reservation.
In the bowl of your mixer, with the flat attachment, cream the butter with the sugars until it is fluffy and a very light color. It takes about 5 minutes.
Add the eggs one by one, until well incorporated.
Add the vanilla, and mix well.
Lower the speed and add the dry ingredients, mixing only until just incorporated.
Add the chocolate chips and mix them gently so as not to break them. You can use a spatula or with the same mixer at the lowest speed for only 5-10 seconds.
Refrigerate the dough in a resealable plastic bag for 24-48 hours. Do not refrigerate for more than 3 days.
When you’re ready to bake the cookies, preheat the oven to 350 ° F (180 ° C) and grease two pans or cover them with parchment paper or silicone baking mats.
Shape the cookies using a spoon or special cookie scoop. The balls should be about the size of a ping pong ball (this is about two tufted tablespoons per cookie), completely round, and should be at least 3 inches between each other to prevent sticking.
If desired, sprinkle with a little coarse sea salt before putting them in the oven.
Bake the cookies for 10-11 minutes until they start to get a golden color on the surface but are still soft. Be careful, if you leave them for longer they will be too crispy and brown.
Let the cookies cool for 3-4 minutes on the tray and carefully transfer them to a rack to finish cooling.
Enjoy them slowly.

Notes

The original recipe calls for semi-bitter chocolate discs or fèves containing at least 60% cocoa. I didn’t have it and couldn’t find it when I went to the store, so I used these dark chocolate chips from Nestlé and they were delicious.
TIP: If you are looking for some super attractive cookies like the ones in the photos, reserve half a cup of chocolate chips and press a few on the surface of the dough balls. This allows the sparks to retain their shape and not be hidden within the dough.