serves 18
difficulty moderate
equipment
  • Oven
  • Hand mixer
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
8 1/2 oz   8 1/2 oz cake flour  
  1. sift flours, baking soda, baking powder, and salt into a medium bowl.
  2. in a large bowl (preferably of a stand mixer) cream butter and sugars together (using paddle attachment) until very light, about 5 minutes.
  3. beat in the eggs, one at a time, making sure they are fully incorporated before adding the next.
  4. mix in the vanilla.
  5. on low speed, add the dry ingredients and mix until just combined, only 5-10 seconds.(i had to get in there and knead with my hands since i was mixer-less.)
  6. gently incorporate the chocolate into the dough.
  7. press plastic wrap against the dough and refrigerate 48 hours (at least 24, can be up to 72 hours). dough can be used in batches, if desired.
  8. when ready to bake, preheat oven to 350 degrees. line baking sheet(s) with parchment paper/silpat.
  9. scoop 3.5 oz dough balls (large golf ball size) onto baking sheet, making sure to leave ample room between (should be able to fit 5-6 on each sheet, depending on the size). sprinkle each dough ball lightly with sea or kosher salt.
  10. bake 15-20 minutes (varies depending on oven) until golden brown but still soft.
  11. transfer sheet to a wire rack and cool 10 minutes, then move cookies onto the rack or other surface to continue to cool.
  12. repeat, as needed, and in as many batches as desired, until all the dough is used.
  13. eat warm and make sure you have a napkin near (for crumbs, melted chocolate, and the drool that will inevitably accumulate due to the overwhelming deliciousness)!
8 1/2 oz   8 1/2 oz bread flour  
  1 1/4 tsp 1 1/4 tsp baking soda  
  1 1/2 tsp 1 1/2 tsp baking powder  
  1 1/2 tsp 1 1/2 tsp coarse salt (such as kosher salt)  
  2 1/2 stick 2 1/2 stick unsalted butter  
  1 1/4 cup 1 1/4 cup packed (10 oz.) light brown sugar  
  1 cup 1 cup plus 2 tbsp. (8 oz.) granulated sugar  
  2 whole 2 whole eggs  
  2 tsp 2 tsp vanilla extract  
1 1/4 lb   1 1/4 lb bittersweet/dark chocolate (i used a combination of ghirardelli 60% and hershey's dark chocolate chips)  
    sea salt (or kosher salt) for sprinkling