serves 18
difficulty Moderate
  • Hand mixer
  • Oven
author Kumiko Mitarai
write-up Write Up
forked from Chocolate Chip Cookies
17 oz 3 1/2 cup 17 oz (3 1/2 cup) all-purpose flour  
  1. whisk flour, baking soda, baking powder, and salt together in a bowl. set aside.
  2. cream butter and sugars together until lightened, 3-5 minutes.
  3. add eggs, one at a time, mixing well after each addition. stir in vanilla.
  4. add dry ingredients, mixing at lowest speed until just combined.
  5. drop chocolate pieces in and mix in gently, by hand.
  6. wrap dough in plastic and refrigerate for 24 hours.
  7. preheat oven to 325˚f in a convection oven. if convection is not available, preheat conventional oven to 350˚f.
  8. roll dough into 1 1/2-inch balls an place an inch apart on a cookie sheet lined with a silpat liner or parchment paper.
  9. sprinkle very lightly with sea salt and bake until golden around the edges, 12-15 minutes (on the longer side for conventional ovens).
  10. allow cookies to cool on sheets for 5 minutes, then remove them to a wire rack to cool further.
  1 1/2 tsp 1 1/2 tsp baking powder  
  1 1/4 tsp 1 1/4 tsp baking soda  
  1 1/2 tsp 1 1/2 tsp coarse sea salt (plus additional salt for sprinkling lightly on cookies)  
10 oz 2 1/2 stick 10 oz (2 1/2 stick) unsalted butter  
10 oz 1 2/3 cup 10 oz (1 2/3 cup) lightly packed light brown sugar  
8 oz 1 cup 8 oz (1 cup) granulated sugar  
  2 whole (large) 2 whole large eggs  
  2 tsp 2 tsp vanilla extract  
18 to 20 oz   18 to 20 oz bittersweet chocolate (cut into large chip-size chunks (I recommend chocolate with at least 60% cacao content and prefer Scharffen Berger or Callebaut.))