Before we take a look at the recipe of these chocolate chip cookies, let me tell you first and foremost that I don't bake. I gotta say that I enjoy cooking more than baking, perhaps because I'm not a sweet tooth. But once in awhile I do bake, for the sake of my children! So yes, today was one of those days. Without further ado, here's the recipe that you may want to keep for years and years to come :)
Ingredients:
- 2 cups minus to 2 tbsp Cake flour
- 1 2/3 cup Bread flour
- 1 1/4 tsp Baking soda
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Coarse salt
- 1 1/4 cups (2 1/2 butter) Unsalted butter
- 1 1/4 cups Light brown sugar
- 1 cups plus 2 tbsp Granulated sugar
- 2 Large eggs
- 2 tsp Natural vanilla extract
- 1 1/4 lbs Bittersweet chocolate at least 60 percent cacao content
- Sea salt for garnish
Directions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
3. 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.
4. Drop chocolate pieces in and incorporate them without breaking them.
5. 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.
6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
7. Scoop 6 3 ½ -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. Eat warm, with a big napkin and enjoy! :)
