Chocolate Chip Cookies with Sea Salt
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. course salt
1 1/4 cups unsalted butter, at room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tbsp. sugar
2 eggs, at room temperature
2 tsp. vanilla
1 1/4 lbs. chocolate disk or fèves, at least 60% cacao content
- sea salt
Sift flours, baking soda, baking powder and salt into a bowl; set aside. Cream butter and sugars together with electric mixer until very light (about 5 min.). Add eggs, one at a time, mixing well after each addition; stir in vanilla. Reduce speed to low; add dry ingredients and continue mixing until just combined (5-10 sec.). Drop chocolate pieces in and incorporate without breaking them. Press plastic wrap against dough; refrigerate 24-36 hrs. Dough may be used in batches and can be refrigerated up to 72 hrs.
To Bake: Line baking sheet with parchment paper; arrange 6 golf ball-sized mounds of dough onto baking sheet; sprinkle each with very small amount of sea salt. Bake in a preheated 350° oven until golden brown but still soft (18-20 min.). Cool on wire rack 10 min.; remove cookies from baking sheet and continue cooling. Repeat with remaining dough. Eat warm!
Recipe adapted from Jacques Torres.
Good to Know: We used Ghirardelli 58% Cacao Semi-Sweet Chocolate Chips for Baking, located in the Baking aisle of the Grocery Department.