Ingredients Jump to Instructions ↓

  1. 2 cups minus

  2. 2 tbs (8 1/2 oz) cake flour

  3. 8 1/2 oz

  4. 1 1/4 tsp baking soda

  5. 1 1/2 tsp baking powder

  6. 1 1/2 tsp coarse salt

  7. 2 1/2 sticks (1 1/4 cups) unsalted butter

  8. 1 1/4 cups (10 oz) light brown sugar

  9. 1 cup 2 tbs (8 oz) granulated sugar

  10. 2 large egg s

  11. 2 tsp natural vanilla extract

  12. 1 1/4 lbs bittersweet chocolate disks or feves (at least 60% cacao content)

  13. Sea salt

Instructions Jump to Ingredients ↑

  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. 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, 5-10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24-36 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°. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

  4. Scoop 6 3½-oz 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, 18-20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.


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