Source: Mr Chocolate (Jacques Torres website)
Ingredients
- 2 C minus 2 Tbs (210 g/8 1/2 oz) cake flour
- 1 2/3 C (200 g/8 1/2 oz) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 2 1/2 sticks (282 g) unsalted butter, softened
- 1 1/4 C (280 g/10 oz) light brown sugar
- 1 C plus 2 Tbs (124 g/8 oz) granulated sugar
- 2 eggs, large
- 2 tsp vanilla extract
- 1 1/4 lb (212 g/20 oz) bittersweet chocolate, at least 60% cacao
- Flaky sea salt
Directions
- Sift together flours, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream together butter and sugars about 5 minutes until pale. Scrape down bowl. Add eggs one at a time, mixing well between additions. Stir in vanilla.
- Reduce mixer speed to low and add flour mixture. Stir about 10 seconds until just combined.
- Stir in chocolate pieces, about 10 seconds.
- Move cookie dough to whatever storage container you have. If there will be an air gap at the top, cover surface with plastic wrap and press to make contact. Seal container and refrigerate 24-72 hours.
- When ready to bake: preheat oven to 350 F. Line baking sheet with parchment.
- Scoop mounds of dough about large golf ball size. Flatten out any chocolate pieces sticking out. Flatten cookie slightly and sprinkle very lightly with flaky salt.
- Bake until golden brown, but still soft, about 18-20 mins for large cookies, or 10-12 mins for smaller cookies. Cool on sheet for 10 minutes before moving to cooling rack to cool completely.
Notes
- I baked the first batch at 24, 36, and 72 hours. I thought there was a definite difference after 24 hours, but not a pronounced one after 72.
- 9/14 batch: I didn’t have enough granulated sugar so I made up the difference (about 3 oz) with dark brown. Results pending.
