Ingredients: |
Ingredients: 2 cups minus 2 Tablespoons cake flour
1 2/3 cups bread flour
1 ¼ teaspoon baking soda
1 ½ teaspoon baking powder
1 ½ teaspoon coarse salt, such as kosher
2 ½ sticks unsalted butter, softened
1 ¼ cups light brown sugar
1 cup plus 2 Tablespoons granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 ¼ pounds bittersweet Ghirardelli chocolate chips or chunks
Sea salt or kosher salt for garnishing
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Directions: |
Directions:Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. note: Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours. When you’re ready to bake, preheat oven to 350°. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat. Using a standard-size ice cream scoop , scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. |
This recipe for Killer Chocolate Chip Cookies is from