Courteney Cox shares recipe for the ‘best damn cookie’ she’s ever had

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Ingredients

*1 7/8 cups of cake flour
*1 2/3 cups of bread flour
*1 1/4 teaspoons of baking soda
*1 1/2 teaspoons of baking powder
*1 1/2 teaspoons of kosher salt
*1/8 teaspoon of nutmeg
*1 1/4 cups of unsalted butter
*1 1/4 cups of light brown sugar
*1 1/8 cups of white sugar
*2 large eggs
*2 teaspoons of natural vanilla extract
*2 cups of bittersweet or semi-sweet chunks or discs
*3/4 cup of milk chocolate chunks
*Chocolate Fève or large 1″ chunks from a bar
*Maldon sea salt

Method

*Whisk the flour together with the baking soda, baking powder, kosher salt and nutmeg and set aside.
*In the bowl of a stand mixer, beat the butter and sugars at high speed for at least 4 minutes.
*Add the eggs and vanilla and beat for at least 2 more minutes.
*Add the flour mixture and mix on the slowest speed just until combined. “If you see a little bit of flour left, that’s okay, finish mixing it with a wooden spoon,” she said.
*Mix the dark chocolate and the milk chocolate in a bowl.
*Mix the chocolates into the dough with a wooden spoon or your hands.
*Put the finished dough in a container or wrap it in plastic wrap and refrigerate for 36-48 hours.
*Preheat oven to 350 degrees.
*Line a large sheet pan with parchment.
*Take out the dough, and scoop it into 4oz balls (about a 1/3 cup).
*Place the dough balls 2”-3” apart on the large parchment-lined sheet pan. Do not crowd the pan. A 1/2 sheet pan can take about 4 cookies this size.
*Slightly press a larger chocolate chunk into the centre of each dough ball.
*Bake on the centre rack of the oven for 19 minutes. There should be a mixture of golden brown and slightly darker light brown on the top of each cookie.
*Let cool on the sheet pan for at least 15 minutes and then transfer to a cooling rack to cool completely. When the cookies are cool but the chocolate is still glossy, sprinkle sparingly a few flakes of the Maldon Sea Salt.

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