Chocolate Chip Cookies
Ingredients
- 238g Cake flour
- 238g Bread flour
- 1 ¼ tsp Baking soda
- 1 ½ tsp Baking powder
- 1 1/2 tsp Coarse salt
- 280g Unsalted butter, softened
- 280g Light brown sugar
- 224g Granulated sugar
- 2 Large eggs
- 2 tsp Natural vanilla extract
- 566g Bittersweet chocolate disks or feves, at least 60 pc cacao content
- Sea salt, for sprinkling
Instructions
Sift flours, baking soda, baking powder and salt into a bowl.
Combine sugars and butter in a mixer bowl. Beat with paddle attachment on medium speed until very light, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract.
Reduce speed to low and add dry ingredients. Mix until just combined, about 5 seconds.
Add chocolate pieces and mix well and quickly by hand.
Press a piece of plastic wrap on the dough and refrigerate for 24-36 hours.
To bake:
Preheat oven to 175 degree celsius. Line cookie sheet with lightly oiled parchment paper.
Scoop about 80-100 g of dough onto baking sheet. Sprinkle salts on top of them.
Bake until golden brown, about 18-20 minutes. The middle part of cookies will still be soft, but will harden on standing. Leave to cool for about 10-15 minutes.
Continue with the rest of the dough or refrigerate for later baking.
Store baked cookies in airtight containers when completely cooled.