Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons 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

  • Sift flours, baking soda, baking powder and 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.
  • When ready to bake, preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper or a nonstick baking mat.
  • Scoop 6 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.

Yield: 1 1/2 dozen 5-inch cookies.

Source

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