Is there anything more comforting and delicious than a warm chocolate chip cookie. No, there isn’t! Aside from pie and ice cream, a really good, slightly underdone chewy chocolate chip cookie, ranks very high amongst my all time favorite desserts. It’s nothing fancy, in fact its sheer simplicity is what makes me love chocolate chip cookies even more. When baked perfectly and with good quality chocolate, even dark chocolate if you dare, it’s the kind of dessert that can satisfy any feeling.
The days are becoming cooler, let’s bake. The football team needs to raise money for uniforms, sell cookies. You got the promotion, celebrate with sweets or it’s just one of those cold dark days all you want to do is watch Outlander and devour warm chocolate chips to get through the winter. I’m not saying chocolate chip cookies are miracles or a cure by any means, but darn it if they don’t make everything better!
It’s back to school week for most, and the timing perfectly fit the reveal of the new Dreamery Events website! I couldn’t be more happy to have it done, and finally have a site that showcases the brand and vision for my business. I hope you love the new look and feel of the Dreamery! Since I’ve been working on this for several months, I’ve also slowly began fine tuning the blog, particularly my earlier posts, which if I’m being honest, aren’t much to be proud of. But with time comes growth and more skill when creating blog content and photography. I redid this classic vanilla ice cream, and isn’t it lovelier when styled with beautiful dahlias! Well, the same goes for chocolate chip cookies styled with flowers.
September brings on school meetings, football Sundays and of course the HOLIDAYS! Don’t worry, I’m not getting ahead of myself, I apologize in advance but you won’t be finding fall-y themed posts around here until it’s officially autumn. But in the meantime chocolate chip cookies are always a good idea. So better save this recipe now, because in the next few months you’re going to be wanting to make these over and over again. 
Naturally fall means comfort, but I find no comfort in wearing sweaters or curling underneath blankets watching movies, so I require lots of cookies to get me through winter. And I imagine you will too!
These chocolate chip cookies are by far my favorite I’ve ever eaten, which is no surprise since I’ve adapted the recipe from the great Jacques Torres. The ingredients are weighed, as any proper and classic dessert is made, and uses bread flour, which I feel makes all the difference. 
These chocolate chip cookies are perfectly light and doughy, and not overly sweet. If you’re feeling gourmet, a sprinkling of coarse sea salt pairs wonderfully with the decadent bitter chocolate.
Whatever may be happening, we all deserve to cave into temptations with a second or third helping of these mouth-watering chocolate chip cookies. 
- 8 1/2 ounces - All Purpose Flour
- 8 1/2 ounces - Bread Flour
- 1 1/2 teaspoons - Baking Powder
- 1 1/4 teaspoons - Baking Soda
- 1 1/2 teaspoons - Salt
- 2 1/2 sticks - Unsalted butter {room temperature}
- 10 ounces - Brown sugar {packed}
- 8 ounces - Granulated Sugar
- 2 large - Eggs {room temperature}
- 2 teaspoons - Pure Vanilla Extract
- 1 1/4 pounds - Good Quality Bittersweet Chocolate
- Sea Salt, for sprinkling {optional}
- Sift the flours, baking soda, baking powder, and salt together into a medium bowl. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy {about 4 to 5 minutes}. Add in the eggs, one at a time, until completely combined, scraping down the bowl after each addition. Then add in the vanilla and mix together.
- Stir in the dry ingredients, just until incorporated and stir in your chocolate pieces. If possible cover with plastic wrap and refrigerate for at least 24 hours or freeze for at least 2 hours.
- When ready to bake, bring the dough to room temperature. Preheat oven to 350*F and line two baking sheets with parchment paper. Using an ice cream or cookie scoop, drop balls of dough about an inch apart. Do not press the dough down, and sprinkle the tops lightly with a bit of sea salt if desired. Bake until lightly golden, rotating halfway {about 12 minutes}.
- Allow cookies to cool a minute on your baking sheet, then transfer to a cooling rack. Enjoy warm or at room temperature.
- This recipe works just as well when used with only All Purpose Flour - Store in an air-tight container at room temperature for a week or freeze up to 2 months. Cookie dough can be frozen, wrapped tightly, up to 2 months.
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