This cookie is Daphne's favorite, and once you take a bite it will be yours also.
things you'll need.
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
9x13 pan/ sheet
Liquid Measuring Cup
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 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
instructions Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
ingredients 1 1/4 cups (2 1/2 sticks) Unsalted butter 1 1/4 cups Light brown sugar 1 cup plus 2 tablespoons Granulated sugar
instructions Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
ingredients 2 Large eggs 2 teaspoon Natural vanilla extract
instructions 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.
ingredients 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content (Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.)
instructions Drop chocolate pieces in and incorporate them without breaking them.
instructions 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.
instructions When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
ingredients Sea salt for garnish
instructions 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.