When making these cookies, you can do it either one of two ways. If you like a crisper cookie, bake them off as soon as you make them. If you desire a chewy cookie, let the dough sit for a day - then bake them off. The dough will be stiff the next day, but it is just fine.
2 ½ sticks (1 ¼ cup) unsalted butter
1 ¼ cup light brown sugar
1 cup granulated sugar
2 large eggs
2 tsp vanilla
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp kosher salt
2 cups cake flour
1 2/3 cup bread flour
1 lb. bittersweet chocolate disks, I use Guittard
Sea salt, like fleur de sel
1. 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 baking soda, salt, baking powder, cake flour and bread flour - then mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
1 ¼ cup light brown sugar
1 cup granulated sugar
2 large eggs
2 tsp vanilla
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp kosher salt
2 cups cake flour
1 2/3 cup bread flour
1 lb. bittersweet chocolate disks, I use Guittard
Sea salt, like fleur de sel
1. 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 baking soda, salt, baking powder, cake flour and bread flour - then mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
2. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
3. Scoop 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 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. Serve & enjoy!
3. Scoop 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 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. Serve & enjoy!
Ross, thanks for the comment on my blog. The cookies with bacon grease came out great. There was just a hint of saltiness which was great. We ended up using Semi-Sweet instead of Dark Chocolate only because the store was out of dark. I love the idea of this recipe with sea salt. Next time I make chocolate chip cookies I'm going to have to try it out.
ReplyDeleteOh! And good to know about crispy vs chewy cookies. I never knew that trick (letting the dough rest). Thank you so much!
These sound wonderful--can't wait to try them. Must adjust though for high altitude cooking.
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