Rita's Perfect Chocolate Chip Cookie

“The Perfect Chocolate Chip Cookie”

Yield: 1 1⁄2 dozen 5” cookies.

2 C minus 2 T cake flour (leave the tablespoons in for high altitude)

1 2/3 C bread flour

1 1⁄4 t baking soda

1 1⁄2 t baking powder

1 1⁄2 t coarse salt

2 1⁄2 sticks unsalted butter

1 1⁄4 C light brown sugar

1 C plus 2 T granulated sugar

2 large eggs

1 t vanilla extract

1 1⁄4 pounds bittersweet chocolate disks or feves. At least 60 per cent cacao content.

Sea salt

1. sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. using a mixer fitted with paddle attachment, cream butter and sugars together until very light, abt5 min. add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5-10 seconds. Drop chocolate pieces in and incorporate them without breaking. Press plastic wrap against dough and refrigerate for 24-36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. whenreadytobake,preheatovento350.lineabakingsheetwithparchmentpaperornonstick baking mat. Set aside.

4. scoop 6 3 1⁄2-oz. mounds of dough (abt 1/3 C) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft. 18-20 min. transfer sheet to a wire rack for 10 min, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.