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Categories:
flour bread flour baking soda baking powder coarse salt butter light brown sugar sugar sugar eggs vanilla milk chocolate chocolate semi-sweet chocolate chips salt
Viewed: 33 - Published at: 3 years agoIngredients
- 1 23 cups all-purpose flour
- 1 23 cups bread flour
- 1 14 teaspoons baking soda
- 1 12 teaspoons baking powder
- 1 12 teaspoons coarse salt (I used sea salt)
- 1 14 cups unsalted butter
- 1 14 cups light brown sugar, packed
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces milk chocolate, chopped into chunks
- 4 ounces unsweetened chocolate, grated
- 8 ounces semi-sweet chocolate chips
- sea salt
Method
- Using a mixer fitted with 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 the vanilla.
- Reduce speed to low, add dry ingredients (recipe calls for premixing these but I didn't) and mix until just combined, 5 to 10 seconds.
- Stir all chocolate into dough using a wooden spoon.
- 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 or a nonstick baking mat.
- Set aside.
- The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie.
- So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes.
- Transfer sheet to a wire rack for 3-4 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.
