Chocolate Chip Cookies with Sea Salt

Makes about 18 (5in.) cookies
  • 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.