This cookie is Daphne's favorite, and once you take a bite it will be yours also.
ingredients
ingredients
method
step-by-step directions

Chocolate Chip Cookies

  • 2 cups minus to 2 tablespoons Cake flour
  • 1 2/3 cup Bread flour
  • 1 1/4 teaspoon Baking soda
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Coarse salt
  • 1 1/4 cups (2 1/2 butter) Unsalted butter
  • 1 1/4 cups Light brown sugar
  • 1 cups plus 2 tablespoons Granulated sugar
  • 2 Large eggs
  • 2 teaspoon Natural vanilla extract
  • 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
  • Sea salt for garnish
step-by-step directions
  • Sift 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 ½ -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 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. Eat warm, with a big napkin.
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