Ingredients
Scale
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons coarse salt
- 1¼ cups unsalted butter, room temperature
- 1¼ cups dark brown sugar, packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste or 1/2 vanilla bean
- 3/4 lb milk chocolate discs or feves
- 1/2 lb good quality dark chocolate chips (Guittard, Valrhona or Ghirardellis)
Instructions
- Sift cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl. Set aside.
- In the bowl of your mixer or a large bowl, cream butter and sugars on medium speed until light and fluffy, ~ 5 minutes. Add eggs, one at a time, mixing in between each addition, scraping down the bowl as needed. Add in the vanilla bean paste and mix. Add dry ingredients and mix on low until the dough just comes together. Fold in your chocolate until evenly distributed. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 36 hours, or as long as 72 hours.
- Preheat your oven to 350 F. Line a baking sheet with parchment paper.
- Take 2 tbsp of dough and roll it into a ball (1.5 oz each) and place on the parchment-lined baking sheet 2 inches apart. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 14 minutes,no longer, no earlier! Rotate the baking tray 180 degrees at the 7 minute mark.
- Allow the cookies to cool on your baking sheet for 10 minutes, then move them to a rack to cool completely. Store in an air-tight container at room temperature for up to 3 days!
Notes
Adapted from Jaques Torres New York Times article
- Prep Time: 15 minutes
- Cook Time: 14 minutes
