Name: Salted Chocolate Chip Cookies
Ingredients: 8-1/2 ounces cake flour (2 cups minus 2 tablespoons); 8-1/2 ounces bread flour (1-2/3 cups); 1-1/4 teaspoons baking soda; 1-1/2 teaspoons baking powder; 1/2 teaspoon kosher salt (increase to 1 teaspoon is using unsalted butter; 10 ounces European-style butter (recommended: Plugra), at room temperature (approximately 2-1/2 sticks); 8 ounces granulated sugar (1 cup plus 2 tablespoons); 2 ounces turbinado sugar (1/4 cup); 8 ounces light brown sugar (1 cup); 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 4 ounces milk or semisweet chocolate chips (approximately 1/2 cup); 12 ounces bittersweet chocolate, cut into bite-sized chunks with a sharp knife; Coarse sea salt or fleur de sel

Description

The best salted chocolate chip cookies around! Enough said.

Ingredients

Scale

8–1/2 ounces cake flour (2 cups minus 2 tablespoons)
8–1/2 ounces bread flour (1–2/3 cups)
1–1/4 teaspoons baking soda
1–1/2 teaspoons baking powder
1/2 teaspoon kosher salt (increase to 1 teaspoon is using unsalted butter
10 ounces European-style butter (recommended: Plugra), at room temperature (approximately 2–1/2 sticks)
8 ounces granulated sugar (1 cup plus 2 tablespoons)
2 ounces turbinado sugar (1/4 cup)
8 ounces light brown sugar (1 cup)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 ounces milk or semisweet chocolate chips (approximately 1/2 cup)
12 ounces bittersweet chocolate, cut into bite-sized chunks with a sharp knife
Coarse sea salt or fleur de sel

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Instructions

Sift the flours, baking soda, baking powder and salt into a large mixing bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, approximately 5 minutes. Scrape down the sides and bottom of the bowl occasionally. Add the eggs, one at a time, allowing to fully combine before adding the next one. Scrape down the sides and bottom of the bowl again to ensure all the ingredients are fully combined. Add the vanilla extract and mix for a few seconds more. Add the flour in two batches, mixing on low speed just until combined. Add the chocolates and mix in with a spatula until you see chocolate running throughout the batter. Using a 4-ounce ice cream scoop, form the dough into balls and place in a gallon-sized bag to refrigerate for 24 to 48 hours.
When ready to bake, preheat the oven to 350°. Line three large baking sheets with parchment paper and place the pre-scooped dough balls on the pan, leaving several inches of space between each cookie as they will spread quite a bit. Sprinkle the tops of each cookie with the coarse salt. Bake for 14 to 16 minutes, until the dough has spread, but the cookies are still soft in the middle. Allow to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack; this will allow the cookies to set up slightly.

Category: Cookies