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2 cups (8 ½ ounces) cake flour
1 cups bread flour, (8 ½ ounces)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt, coarse
1 ¼ cups unsalted butter
1 ¼ cups light brown sugar
1 cup (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 ¼ pounds 60% dark chocolate baking discs
4 pinches of sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate without breaking them. Press plastic wrap against dough and refrigerate 24 to 36 hours. Dough may be used in batches and can be refrigerated up to 72 hours.
When ready to bake, preheat oven to 350˚F. Line a baking sheet with parchment paper.
Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet; for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.