paddle attachment because despite searching the kitchen, I could not find it…pretty sure the movers lost it, grrrr. I’m not sure how that affected the texture, but I thought they came out great. As far as the flavor they are definitely saltier than most chocolate chip cookies. I used the amount of salt called for in the dough, but I chose not to sprinkle sea salt over the top before baking them as I thought it would have made them way too salty. (I also used a fairly coarse ground salt in the dough so I’m not sure if that contributed to the saltiness?) However, I think that’s what makes these cookies so delicious, they give you sort of a salty-and-sweet vibe over a sickeningly sweet cookie.
plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces)
light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated
2 large eggs
2 teaspoons natural vanilla extract
1/4 pounds bittersweet chocolate disks or fèves, at
least 60 percent cacao content (see note)
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
oven to 350 degrees. Line a baking sheet with parchment paper or a
nonstick baking mat. Set aside.
Scoop 6 3 1/2-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.
1 1/2 dozen 5-inch cookies.