Ingredients
2 - 2/5 cup 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 cup unsalted butter
1 1/4 cup light brown sugar
1 2/5 cup granulated sugar
2 large eggs
2 tsp. natural vanilla extract
1 1/4 lb. bittersweet chocolate disks or fèves (at least 60 percent cacao content)
Sea salt
Directions
- 1
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2
Cream butter and sugars together until very light, about 5 minutes.
- 3
Add eggs, one at a time, mixing well after each addition.
- 4
Stir in the vanilla.
- 5
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- 6
Drop chocolate pieces in and incorporate them without breaking them.
- 7
Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- 8
Preheat oven to 350 degrees.
- 9
Line a baking sheet with parchment paper or a nonstick baking mat.
- 10
Scoop 6 3 1/2-ounce mounds of dough onto baking sheet.
- 11
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
- 12
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.