Categories: baked, cookies, dessert

Ingredients

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate
• Sea salt

Directions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

4. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

5. Drop chocolate pieces in and incorporate them without breaking them.

6. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

7. Preheat oven to 350 degrees.

8. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.

9. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

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