Ingredients

The following ingredients have 18 Servings
  • 3 1/2 cup all-purpose flour
  • 1 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp sea salt
  • 1 1/4 cup unsalted butter ((2 1/2 sticks) room temperature)
  • 1 1/3 cup brown sugar
  • 1 cup granulated sugar
  • 2 1/4 tsp vanilla extract
  • 2 eggs
  • 2 cup semi-sweet chocolate chips
  • 1/2 cup bittersweet chocolate ((60% cacao or higher) chopped into chocolate chip size chunks)
  • sea salt (to sprinkle over balls of dough before baking)

Instruction

  • In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and the 1.5 teaspoons sea salt, set aside.
  • In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition.
  • With mixing speed on low, gradually add the dry ingredients, mix until just combined.
  • Fold in the chocolate chips, chocolate chunks and any "shavings" you may have created while chopping the chocolate. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
  • Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.