- 1 cup minus 1 tbsp cake flour
- ½ cup plus 1/3 cup bread flour
- ½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp coarse salt
- 1 ¼ sticks unsalted butter
- ½ cup plus 2 tbsp light brown sugar
- ½ cup plus 1 tbsp granulated sugar
- 1 large egg
- 1 tsp natural vanilla extract
- ½ pound bittersweet chocolate disks
- Sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs and mix well. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make 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.
From The New York Times