SOPHIE'S CHOCOLATE CHIP COOKIES

SOPHIE'S CHOCOLATE CHIP COOKIES image

Yield 32 cookies

Number Of Ingredients 12

2 C minus 2 T (8 1/2 oz) cake flour
1 2/3 C (8 1/2 oz) bread flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks (1 1/2 C) unsalted butter
1 1/4 C (10 oz) light brown sugar
1 C plus 2 T (8 oz) granulated sugar
2 large eggs
2 t natural vanilla extract
1 1/4 lbs. bittersweet chocolate discs or feves, at least 60% cacao
Sea salt

Steps:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer with paddle attachment, cream butter and sugars together until very light, about 5 min. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix just until combined, 5 to 10 seconds. Drop chocolate pieces in an stir in just until combined, without breaking them up. Press plastic wrap against dough and refrigerate, ideally 24 to 72 hours. (Sophie has done it after 6 hours and it has turned out fine.) When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. Scoop into good-sized balls. The recipe says it makes 18 3 1/2 oz balls, but we find it makes at least twice that number of generous-sized cookies. Sprinkle a couple of crystals of sea salt on each ball. Bake until golden brown but still soft, 18-20. Transfer sheet to wire rack for 10 min, then slip cookies onto another rack to cool a bit more. Eat warm, if possible.