2 cups minus 2 TBSP cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt (I used the grinder attached to my sea salt spice container to grind salt to the perfect texture)
2 1/2 sticks (1 1/4 c) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 TBSP granulated sugar
2 large eggs
2 tsp vanilla
1 1/2 bags (18 oz) semisweet chocolate chunks
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.
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt (I used the grinder attached to my sea salt spice container to grind salt to the perfect texture)
2 1/2 sticks (1 1/4 c) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 TBSP granulated sugar
2 large eggs
2 tsp vanilla
1 1/2 bags (18 oz) semisweet chocolate chunks
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. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350°. Lightly grease or line cookie sheet with parchment paper.
Scoop generous-sized mounds of dough (about the size of 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 (I used the remaining coarse salt that I used in the dough itself) and bake until golden brown but still soft, 18 to 20 minutes.
Yield: 1 1/2 dozen 5-inch cookies.
When ready to bake, preheat oven to 350°. Lightly grease or line cookie sheet with parchment paper.
Scoop generous-sized mounds of dough (about the size of 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 (I used the remaining coarse salt that I used in the dough itself) and bake until golden brown but still soft, 18 to 20 minutes.
Yield: 1 1/2 dozen 5-inch cookies.
..While I understand that the ingredients and measurements seem a little peculiar, this tried and tested recipe is pretty amazing. Definitely worth trying; you will not be disappointed!
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