Ingredients: |
Ingredients: 2 cups minus 2 TBSP cake flour
1 2/3 cups bread flour
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp coarse salt
2 1/2 sticks salted butter, room temperature
1 1/2 cups light brown sugar, packed
1 cup plus 2 TBSP white sugar
2 large eggs
2 tsp pure vanilla extract
1 1/3 # bittersweet chocolate disks or chocolate chunks
sea salt for sprinkling
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Directions: |
Directions:Sift together the cake flour, bread flour, baking soda and baking powder, and salt into a medium sized bowl and set aside.
In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients until just moistened. Fold in your chocolate chips until evenly added through the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours. This is an important step as it allows the gluten in the dough to loosen up(you know how if you beat your dough too much, your cookies will be rock hard? allowing it to rest for a period of times helps to undo some of this damage). It also helps the cookies to not spread out too much;warm dough spreads. cold dough stays in nice uniform circles.
When you are ready to bake, bring the dough to room temp so that you can scoop it out (usually a couple of hours) and preheat your oven to 350º.
Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used ice cream scoop about the size of two tablespoons. Do not press the dough down-let it stay the way it is. sprinkle the cookies lightly with the sea salt.
Bake 11 minutes or until golden brown. Allow the cookies to cool slightly on your baking sheet. |
This recipe for Vicki White's Chocolate Chip Cookies is from