Chocolate Chip Cookies

🥘 Ingredients

• baking powder
  1 1/2 teaspoons
• baking soda
  1 1/4 teaspoons
• bittersweet chocolate disks or fèves (see note, at least 60 percent cacao content)
  1 1/4 pounds
• bread flour (8 1/2 ounces)
  1 2/3 cups
• butter (unsalted, 2 1/2 sticks or 10 oz)
  1 1/4 cups
• eggs (large)
  2
• flours (minus 2 tablespoons cake, 8 1/2 ounces)
  2 cups
• light brown sugar (10 ounces)
  1 1/4 cups
• natural vanilla extract
  2 teaspoons
• salt (coarse)
  1 1/2 teaspoons
• sea salt
• sugars (plus 2 tablespoons granulated, 8 ounces)
  1 cup

🍳 Cookware

• bowl
• baking sheet
• wire rack

1. 1

   Gather bittersweet chocolate disks or fèves , natural vanilla extract , light brown sugar , bread flour .

   bittersweet chocolate disks or fèves: 1 1/4 pounds (see note, at least 60 percent cacao content), natural vanilla extract: 2 teaspoons, light brown sugar: 1 1/4 cups (10 ounces), bread flour: 1 2/3 cups (8 1/2 ounces)
2. 2

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

   flours: 2 cups (minus 2 tablespoons cake, 8 1/2 ounces), baking soda: 1 1/4 teaspoons, baking powder: 1 1/2 teaspoons, salt: 1 1/2 teaspoons (coarse)
3. 3

   Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about ⏱️ 5 minutes . Add eggs , one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, ⏱️ 5-10 seconds . Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for ⏱️ 24-36 hours . Dough may be used in batches, and can be refrigerated for up to ⏱️ 72 hours .

   butter: 1 1/4 cups (unsalted, 2 1/2 sticks or 10 oz), sugars: 1 cup (plus 2 tablespoons granulated, 8 ounces), eggs: 2 (large)
4. 4

   When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. 5

   Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, ⏱️ 18-20 minutes . Transfer sheet to a wire rack for ⏱️ 10 minutes , then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

   sea salt
6. 📝

   Servings: 1 1/2 dozen 5-inch cookies

7. 📝

   Cooking Notes: From fridge cooking, 15 min at 325° from frozen cooking, 17 min at 350°

8. 📝

   3/16/023: trying 15oz flour