These cookies are best when you freeze the dough for at least one day before baking! You can make the dough up to a month in advance and keep it frozen in portions. Bake the entire batch at once or bake one cookie anytime you need something to satisfy your sweet tooth!
Yields approximately two dozen cookies
200g granulated sugar
200g dark brown sugar
2 large eggs
125ml North Prairie Gold Cold Pressed non-GMO Canola Oil
480g all-purpose flour
2.5 g baking salt
2g table salt
180g chocolate chips
5g fine sea salt for sprinkling
In a medium bowl, combine flour, baking soda, and table salt. Stir with a whisk to combine. Set aside. In a stand mixer or with a hand mixer, cream butter until smooth and soft. Add both sugars and cream until light and fluffy. Scape down bow. Add eggs one at a time, mixing to incorporate fully after each addition. Drizzle North Prairie Gold Canola Oil into bowl with mixer running on low speed. Continue mixing until oil is fully incorporated.
Add flour, baking soda, and table salt. Mix until just combined. Fold in chocolate chips. Using a soup spoon or spring scoop, divide dough into 24 portions (or as many or few as you like!). Place in one layer on a sheet pan and wrap with plastic wrap. Freeze overnight.
When you are ready to bake, preheat the oven to 325°F. Place frozen cookie portions on another sheet pan covered with parchment paper. Bake cookies from frozen for 17-19 minutes. They should be slightly underdone when coing out of the oven. Immeditaley upon removing from the oven, sprinkle each cookie with fine sea salt. Leave to cool on sheet pan. Store in an airtight container for up to 3 days.