for the love of pinterest: Guest Post

Hello there! I am Rebecca at From TARDIS With Love! Thank you to Ariel for letting me be a guest on your wonderful blog.

So I was browsing one of my favorite blogs, Cupcakes and Cashmere , the other day and I came across this post for what she refers to as the Best Chocolate Chip Cookies...Ever. Emily actually linked to this post on For Me For You. I must say that these cookies: 1) Look and smell absolutely phenomenal and 2) Taste even better. So let's get down to the ingredients and instructions.

Caution: Before you get started, beware that these cookies are suggested to rest in the fridge for 36 hours prior to baking. Trust me though. It is TOTALLY worth it!

Ingredients:

2 Cups minus 2 Tbsp. (8 1/2 oz.) Cake Flour

1 2/3 Cups (8 1/2 oz.) Bread Flour

1 1/4 Tsp. Baking Soda

1 1/2 Tsp. Baking Powder

1 1/2 Tsp. Coarse Salt (i.e. Kosher Salt)

2 1/2 Sticks Unsalted, Room Temperature Butter

1 1/4 Cups Light Brown Sugar

1 Cup Plus 2 Tbsp. Granulated Sugar

2 Large Eggs

2 Tsp. Vanilla Extract

1 1/4 Pounds (2 Bags) Bittersweet Chocolate Chips or Chunks (60% Cacao content is preferable, such as Ghirardelli)

Sea Salt or Kosher Salt for garnishing

Instructions:

1. Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 4 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed.

3. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined.

4. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours.

Note: The dough may be used in batches, and can be refrigerated for up to 72 hours.

*Now to refrigerate and wait*

5. When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

6. Using a standard-size ice cream scoop, scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for about 10 minutes, then transfer the cookies onto the rack to cool a bit more.

Repeat with the remaining dough.

Yields about 24 (5-inch) cookies. [There are 22 here as Hubby and I each had to conduct a "taste test" ;)]

Okay - so I made one batch on Saturday so I could show you what they look like after waiting the astronomical 36 hours, but man oh man was that wait beyond worth it! These cookies turned out perfect! Soft on the inside and that perfect crunch on the outside. The bigger chocolate chips were definitely worth it too. These go perfectly with a glass of milk or a scoop of ice cream.