Ingredients
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2 c (minus 2 tbsp) cake flour
1 & 2/3 c bread flour
1 & 1/4 tsp baking soda
1 & 1/2 tsp baking powder
1 & 1/2 tsp coarse salt
2 & 1/2 sticks unsalted butter
1 & 1/4 c light brown sugar
1 c (plus 2 tbsp) granulated sugar
2 lrg eggs
2 tsp natural vanilla extract
1 & 1/4 lbs bittersweet chocolate pieces that are 60% cacao
Sea salt
Preparation
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1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with a paddle attachement, 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.
3. Drop chocolate pieces in 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.
4. When ready to bake - preheat oven to 350 degrees. Line a baking sheet with parchment paper or non-stick baking mat.
5. Scoop 6 - 3 & 1/3 oz mounds of dough (the size of agenerous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up. (makes for a more attractive cookie). Spinkle lightly with sea salt and bake until golden brown but still soft. 18-20 minutes.
6. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
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