Ingredients:
1 1/2 cups plus 1 tablespoon pastry flour
1 1/2 cups bread flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1/2 lb ( 2 sticks ) of butter, room temperature
1/2 cup plus 6 tablespoons granulated sugar
1 cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 1/2 tsp. of vanilla extract
1 lb of coarsely chopped, fine quality Dark chocolate
Sea salt for sprinkling
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Preparation:
In a medium sized bowl, sift together the flours, baking soda, baking powder and salt. Whisk together and set aside.
In a large bowl, beat the butter and sugars together at medium speed for about 2-3 minutes or until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. On low speed, slowly add the dry ingredients and mix only until just combined ( about 8 seconds ). Carefully mix in the chopped chocolate by hand. Try not to over mix. Cover the dough in plastic or place in bowl with a tight fitting lid and refrigerate for 24-36 hours.
When you are ready to bake, preheat the oven to 350F. and line cookie sheets with parchment paper. For large cookies, use a 4 oz scoop ( about 1/2 cup ). If you want smaller cookies use a 2 oz scoop ( 1/4 cup ). Roll into uniform balls. Leave a lot of room between each cookie and the sides of the cookie sheet. Lightly sprinkle each cookie with sea salt. For large cookies, bake for about 16-20 minutes. For smaller cookies, reduce the time to 12-15 minutes. Mine were done much earlier than what the recipe said. Bake until they are light golden in colour but still soft. Do not over bake. Transfer the cookie sheets to a wire rack and let them cool for 10 minutes
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