Ingredients
The following ingredients have 4 Servings
- 3 cups (378 g) AP flour
- 1 cup (130 g) whole wheat flour
- 1¼ t baking soda
- 1½ t baking powder
- 1½ t coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 1¼ cups (250 g) light brown sugar
- 18 T (1 cup plus 2 T; 225 g) granulated sugar
- 2 large eggs
- 1 T natural vanilla extract
- 18 oz (approx. 510 g) chocolate of your choice, chopped (or chocolate chips)
- Coarse sea salt for sprinkling
Instruction
- Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
- 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.
- With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chips and/or chunks. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).
- When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
- Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet (I baked a greater number per sheet for the party because I was trying to bake such a large number). I aim for 2 tablespoons of dough per cookie. Sprinkle the cookies with sea salt and bake until golden brown but still a little soft, about 11-13 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.
