Chocolate Chip Cookies
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| Chocolate Chip Cookies |
Ingredients
2 cups minus 2 tablespoons (8 1 / 2 ounces) cake flour
1 2 / 3 cups (8 1 / 2 oz) bread flour
1 1 / 4 c. teaspoon baking soda
1 1 / 2 teaspoon baking powder
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| Chocolate Chip Cookies |
2 1 / 2 bars (1 1 / 4 cup) unsalted butter
1 1 / 4 cup (10 ounces) light brown sugar
1 cup + 2 tablespoons cup (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract natural
1 1 / 4 disks of dark chocolate or Fèves pounds, at least 60 percent cocoa content
Preparation
1. Sift the flour, baking soda, baking powder and salt in a bowl. Busy.
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| Chocolate Chip Cookies |
2. Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir the vanilla. Reduce speed and low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces and incorporate them without breaking them. Press plastic wrap against the dough and refrigerate for 24-36 hours. The dough can be used in batches, and can be refrigerated for up to 72 hours.
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| Chocolate Chip Cookies |
3. When ready to bake, preheat the oven to 350 degrees. Line baking sheet with parchment paper or nonstick baking mats. Busy.
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| Chocolate Chip Cookies |
4. Scoop on March 6 1/2-ounce mounds of dough (the size of generous golf balls) on the baking sheet, make sure to turn horizontally any chocolate pieces that are hitting up will lead to a more attractive cookie. Sprinkle lightly with sea salt and cook until golden brown but still soft, 18-20 minutes. Move a sheet on a wire rack for 10 minutes, then slip cookies to another rack to cool slightly. Repeat the remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eating hot.
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| Chocolate Chip Cookies |
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