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Categories:Viewed: 35 - Published at: a year ago
Ingredients
- 1 all purpose flour
- 2 butter smalls sticks, 8oz of cold, cut into pieces
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt I used 1 1/2 tsp. of sea salt
- 1 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 5 ounces chocolate 55%%, cut into chip sized pieces *
- 5 ounces chocolate 70-72%%, cut into chip sized pieces *
- 1 teaspoon ground cinnamon optional, not in actual recipe
- bittersweet chocolate *All I had on hand was some Ghirardelli, . It worked perfectly but I would love to t
Method
- Position the racks in the lower and upper thirds of the oven and preheat to 350F.
- Line cookie sheets with parchment paper.
- In a small bowl, sift the flour and baking soda. Stir in salt and set aside.
- Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside.
- In a large bowl, beat half the butter ( 1 stick ) on medium speed until smooth.
- Add both sugars and remaining butter, and beat until well combined.
- Continue to beat for about 3 more minutes till light and creamy.
- Scrape down the sides and beat in the eggs one at a time, beating well after each addition.
- Add the dry ingredients on low and mix to combine. I had to add mine a little bit at a time.
- Mix in the chocolate with a large spatula and keep folding it in until the chocolate is evenly incorporated.
- Using about 2 level Tbsp. per cookie, shape dough into balls. Arrange the cookies 2 inches apart.
- Bake for 12 minutes, or until the tops are no longer shiny. Switch the position of the pans ( lower to upper ) and rotate halfway through baking time.
