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Prep time
24 hours
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Cook time
15 minutes
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Makes
2 1/2 dozen large cookies
Author Notes
Beloved for good reason, these epic cookies are packed with gooey puddles of melted chocolate. Cake flour, bread flour, and a 24-hour rest give them an exceptional chewy but firm texture. —Posie (Harwood) Brien
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Ingredients
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2 cups
minus 2 tablespoons cake flour
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1 2/3 cups
bread flour
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1 1/2 teaspoons
baking powder
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1 1/4 teaspoons
baking soda
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1 1/2 teaspoons
coarse salt
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1 1/4 cups
(2 1/2 sticks) butter, at room temperature
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1 1/4 cups
packed brown sugar
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1 cup
plus 2 tablespoons granulated sugar
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2
large eggs
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2 teaspoons
vanilla extract
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1 1/3 pounds
bittersweet chocolate discs
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flaky sea salt, for sprinkling
Directions
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In a large bowl, whisk together the cake flour, bread flour, baking powder, baking soda, and coarse salt. Set aside.
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In a large bowl or stand mixer, cream the butter and sugars until light and fluffy.
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Add the eggs, one at a time, to the butter/sugar mixture and beat well. Add the vanilla and mix thoroughly, scraping down the sides of the bowl as you go.
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Add the flour mixture gradually, beating until just combined, 5 to 10 seconds.
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Fold in the chocolate using a spatula.
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Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 24 hours, or up to 72 hours.
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When you're ready to bake, preheat the oven to 350° F.
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Scoop large spoonfuls of dough onto a parchment-lined baking sheet (I did about 1/4-cup spoonfuls). Sprinkle with the flaky sea salt and bake for 13 to 15 minutes, or until the edges are just beginning to brown and the middle still looks soft.
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Remove from the oven and let cool for a few minutes before transferring to a wire rack to finish cooling.
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