Chocolate Chip Cookies with Sea Salt
Ingredients
2 cups minus 2 tbsp.
cake flour
1 ⅔ cups
bread flour
1 ¼ tsp.
baking soda
1 ½ tsp.
baking powder
1 ½ tsp.
course salt
1 ¼ cups
Kowalski's Unsalted Butter, at room temperature
1 ¼ cups
light brown sugar
1 cup plus 2 tbsp.
sugar
2
eggs, at room temperature
2 tsp.
Kowalski's Organic Madagascar Vanilla Extract
1 ¼ lbs.
semi-sweet or dark chocolate chips
- sea salt
Directions
- Sift flours, baking soda, baking powder and salt into a mixing bowl; set aside.
- In the bowl of an electric mixer, cream butter and sugars together until very light (about 5 min.).
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla.
- Reduce mixer speed to low; add dry ingredients and continue mixing until just combined (5-10 sec.).
- Drop in chocolate pieces, taking care to incorporate them into the dough without breaking them.
- Press plastic wrap against dough; refrigerate for 24-36 hrs. Dough may be used in batches and can be refrigerated for up to 72 hrs.
- When ready to bake, preheat oven to 350°.
- Arrange 6 golf-ball-size mounds of dough onto a parchment-lined baking sheet; sprinkle each with a very small amount of sea salt. Bake in preheated oven until golden-brown but still soft (18-20 min.).
- Remove cookies from oven; set baking sheet on a wire rack to cool for 10 min.
- Remove cookies from baking sheet; transfer to a wire rack to cool completely.
- Repeat steps 9-11 with remaining dough.
- Serve cookies warm.
Recipe adapted from Jacques Torres.
