Servings
25, 3½-inch cookies
Prep Time
15 min
Plus refrigeration/freezing
Cook Time
18 min
Recipe by
Sandy, home baker
Ingredients
| 2 cups plus 2 tbsp. (255g) | cake flour |
| 2 cups (240g) | bread flour |
| 1½ tsp. (7g) | baking powder |
| 1¼ tsp (6g) | baking soda |
| 1½ tsp. (9g) | coarse or kosher salt |
| 1¼ cups (284g) | Plugrá® Premium Butter, unsalted, room temperature |
| 1¼ cups (245g) | light brown sugar |
| 1 cup plus 2 tbsp. (225g) | granulated sugar |
| 2 large (100g) | eggs |
| 2 tsp. (10g) | vanilla extract |
| 1¼ lbs. (568g) | semi-sweet chocolate chips |
| sea salt |
Steps
| 1 |
Combine cake flour, bread flour, baking powder, baking soda and salt in a medium bowl. Whisk or sift dry ingredients together to blend and aerate.
|
| 2 |
Place butter and sugars together in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium for about 5 minutes or until very light.
|
| 3 |
Scrape bowl and add eggs, one at a time, mixing well after each addition. Add the vanilla.
|
| 4 |
Reduce speed to low, add flour mixture and blend until just combined. Stir in chocolate chips and gently mix until incorporated.
|
| 5 |
Bake Now:
Preheat oven to 325°F. Line a baking sheet with parchment paper and scoop dough onto the prepared sheet using a 2-ounce ice cream scoop (#16, 2¼-inches in diameter). Place mounds at least 2-inches apart. Sprinkle each piece lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
|
| 6 |
Bake Later:
Line a baking sheet with parchment paper and scoop dough onto the prepared sheet using a 2-ounce ice cream scoop (#16, 2¼-inches in diameter); cover with plastic wrap and refrigerate for 24 to 72 hours.
|
| 7 |
Preheat the oven to 350°F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Transfer the dough onto the baking sheet, placing the dough pieces 2-inches apart. Sprinkle each piece lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
|
| 8 |
Finish:
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
|
Note:
Don’t have cake flour or bread flour? Substitute all-purpose flour for all of the flour.
Tip:
Want to share with friends? Freeze the dough after portioning then you or your friends can bake them off whenever they’d like.
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