2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
sea salt
Instructions
Sift flours, baking soda, baking powder and kosher salt into a
bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and
sugars together until very light, about 5 minutes. 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 to 10 seconds. Drop chocolate pieces in and
incorporate them without breaking them. Press plastic wrap
against dough and refrigerate for 24 to 36 hours. Dough may be
used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350° (176°C). Line a baking
sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop six 3 1/2-ounce mounds of dough (the size of generous
golf balls) 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 to 20 minutes. Transfer sheet to a
wire rack for 10 minutes, 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.
Serving
Suggestions
Eat warm, with a big napkin.
Originally Submitted
4/11/2013
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