ingredients:
- 238 g cake flour
- 238 g bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 280 g unsalted butter, softened
- 280 g light brown sugar
- 224 g granulated sugar
- 2 large eggs
- 2 tsp natural vanilla extract
- 566 g bittersweet chocolate disks or feves, at least 60 pc cacao content
- Sea salt, for sprinkling
directions:
- Sift flours, baking soda, baking powder and salt into a bowl.
- Combine sugars and butter in a mixer bowl. Beat with paddle attachment on medium speed until very light, about 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- Reduce speed to low and add dry ingredients. Mix until just combined, about 5 seconds.
- Add chocolate pieces and mix well and quickly by hand.
- Press a piece of plastic wrap on the dough and refrigerate for 24-36 hours.
- To bake
- Preheat oven to 175 degree celsius. Line cookie sheet with lightly oiled parchment paper.
- Scoop about 80-100 g of dough onto baking sheet. Sprinkle salts on top of them.
- Bake until golden brown, about 18-20 minutes. The middle part of cookies will still be soft, but will harden on standing. Leave to cool for about 10-15 minutes.
- Continue with the rest of the dough or refrigerate for later baking.
- Store baked cookies in airtight containers when completely cooled.
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