Chocolate Chip Cookies

 

 

Ingredients

  • 2 cups                              Cake Flour
  • 1 ⅔ cups                          Bread Flour
  • 1 ¼ teaspoons              Baking Soda
  • 1 ½ teaspoons              Baking Powder
  • 1 ½ teaspoons              Coarse Salt
  • 1 ¼ cups                          Unsalted Butter
  • 1 ¼ cups                          Light Brown Sugar
  • 1 cup                                 Granulated Sugar
  • 2                                           Large Eggs
  • 2 teaspoons                   Natural Vanilla Extract
  • 1 ¼ pounds                    Feves (Chocolate Chips)
  • add                                     Sea Salt

Instructions

  1. Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
  2. Using a mixer fitted with a paddle attachment, cream butter, and sugars 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 the 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 the dough and refrigerate for 23 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6, 3½ ounce mounds of dough (approximately the size of a golf ball) onto a 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 the sheet to a wire rack for 10 minutes, then slip the cookies onto another rack to cool a bit more. Repeat with the remaining dough, or reserve the rest by refrigerating.

 

Recipe Courtesy of https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies