Bittersweet Mamas
Ingredients
¾ cup plus 3 tbsp.
all-purpose flour
¾ cup plus 4 tsp.
bread flour
¾ tsp.
baking powder
½ tsp. plus ⅛ tsp.
baking soda
½ tsp.
kosher salt
10 tbsp.
Kowalski's Unsalted Butter, at room temperature
½ cup plus 2 tbsp.
dark brown sugar
½ cup plus 1 tbsp.
sugar
1
egg
2 tsp.
Kowalski's Organic Madagascar Vanilla Bean Paste
9.7 oz.
Scharffen Berger Bittersweet Chocolate Baking Bar, chopped
- coarse sea salt, to taste
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, whisk together flours, baking powder, soda and kosher salt; set aside.
- With an electric mixer, beat butter and sugars until light and fluffy; scrape bowl.
- Add egg and vanilla; beat just until well combined.
- Add dry ingredients; beat on low speed just until flour is no longer visible.
- Mix in chocolate.
- Drop 28 evenly sized rounded spoonfuls (or use a #40 cookie scoop) 2" apart on 3 parchment-lined baking sheets; sprinkle each cookie with a pinch of sea salt.
- Bake pans one at a time in preheated oven until cookies are just barely set and slightly puffy (about 11 min.), rotating pan halfway through.
- Remove from oven; cool cookies on pan for 2 min.
- Move cookies to wire racks to cool completely.
Tasty Tip:
- While the measurements in this recipe and the use of two types of flour may seem fussy, the added attention to detail pays off big, resulting in the ultimate chocolate chip cookie!
