We figured that if you make our Chocolate Chip Cookie Dough Ice Cream, you’ll probably have lots of leftover cookie dough, which you can use to make these cookies. We prefer to use chocolate disks over chips as they spread out throughout the cookie, creating a continuous thin layer of chocolate, so that with every bite you get a perfect balance of dough to chocolate. We finish off the cookies with a generous sprinkling of flaky sea salt, which makes these cookies instantly taste more sophisticated. But if you don’t like salt with your dessert (clearly, we do!), you can most definitely omit it.
MAKES ABOUT 18 (5-INCH) COOKIES
2 cups (250 grams) all-purpose flour
2 cups minus 2 tablespoons (240 grams) cake flour
1¼ teaspoons (9 grams) baking soda
1½ teaspoons (6 grams) baking powder
1½ teaspoons (6 grams) coarse salt
1¼ cups (2½ sticks/283 grams) unsalted butter
1¼ cups packed (284 grams) light brown sugar
1 cup plus 2 tablespoons (225 grams) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
12 ounces (340 grams) bittersweet chocolate discs or chips (at least 60% cacao)
Flaky sea salt, such as Maldon
1. In a large bowl, whisk together both flours, the baking soda, baking powder, and coarse salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium-high speed until very light, about 5 minutes. Add the eggs, one at a time, stopping the mixer before each addition and making sure the first egg is incorporated before adding the next. Add the vanilla.
3. Reduce the mixer speed to low and add the dry ingredients in several additions, beating until just combined; do not overmix. Add the chocolate disks and incorporate. Cover the bowl with plastic wrap and refrigerate for at least 24 hours and up to 36 hours before baking.
4. When ready to bake, preheat the oven to 350˚F; position a rack in the middle. Line a baking sheet with parchment paper.
5. Using a large cookie scoop, spoon balls of cookie dough 2 inches apart on the prepared baking sheet (they should be the size of golf balls). Lightly sprinkle the dough balls with flaky sea salt and transfer to the oven. Bake for 18 to 20 minutes, until golden brown (you may need to work in batches). Let cool on the baking sheet on a wire rack for 10 minutes, then transfer the cookies to the rack to cool completely.