400 g flour
1 tsp baking soda
1 tsp baking powder
10 g coarse sea salt, plus more for sprinkling
sift into a bowl, set aside
280 g butter
285 g light brown sugar
230 g granulated sugar
cream together until very light, about 5 minutes
2 large eggs
add one at a time, mix well after each addition
2 tsp vanilla
stir in
reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
570 g bittersweet chocolate (in pieces)
Drop in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 36 hours.
Dough may be used in batches, and can be refrigerated for up to 72 hours.
180° C
scoop mounds of dough (the size of generous golf balls) onto baking sheet
making sure to turn horizontally any chocolate pieces that are poking up
sprinkle lightly with salt
bake 18 to 20 minutes, until golden brown but still soft
https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies
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