Description
One of the best chocolate chip cookies I’ve ever had. Make sure to plan ahead!
Ingredients
Units
Scale
- 30 tbsp cake flour (aka 2 cups and then remove 2 tbsp of 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 sea salt
- 1 1/4 cups unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 18 tbsp white sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/4 lbs bittersweet chocolate disks (60% cacao)
Instructions
- Combine flours, baking soda, baking powder, and salt in a bowl. Set aside.
- In a stand mixer or large bowl with a hand mixer, cream the butter and sugars until they’re light.
- Add eggs one at a time between mixes.
- Stir in vanilla.
- Slowly add flour and mix dough together on a low speed until combined.
- Drop in chocolate and incorporate them with a wooden spoon.
- Cover dough with plastic wrap and chill for 24 hours.
- Now that we’ve waited long enough, preheat your oven to 350 degrees F.
- Line baking sheet with parchment paper.
- Scoop 6 large scoops onto the baking sheet. I used a large ice cream scoop.
- Sprinkle with a little sea salt.
- Bake until you get that beautiful golden color, but still soft. BE CAREFUL – I left a baking sheet in a little too long and the cookies were a little crunchy.
- Remove baking sheet from the oven and let rest on a wire rack to cool for 10 minutes.
- Move the cookies from the baking sheet to a wire rack to finish cooling.
- Repeat with your remaining dough! And try not to eat too many of these in one sitting 😉
Notes
Recipe comes to us by way of the NY Times who adapted a recipe from Jacques Torres.