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Ingredients
| all-purpose flour: 17 oz |
| baking soda: 1 1/4 tsp |
| baking powder: 1 1/2 tsp |
| sea salt: 1 tsp |
| unsalted butter: 1 1/4 cups |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1/2 cup |
| eggs: 2 (large) |
| vanilla extract: 2 tsp |
| bittersweet baking chocolate squares: 1 lb |
| sea salt |
Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
- ift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 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 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
- 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.
- When ready to bake, preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.
- Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 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.