- 250 grams cake flour
- 250 grams bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 tablespoon corn starch
- 1 1/2 teaspoons salt
- 285 grams unsalted butter
- 285 grams brown sugar
- 225 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 700 grams chocolate semi-sweet or 60-70 percent cacao content
- sea salt
In a bowl, combine the two flours, baking soda, baking powder, corn starch and salt.
Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.
Add the eggs in one at a time, making sure they are mixed in well after each one. Don't worry about over-mixing yet, there is no flour in the bowl.
Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing,
Add in the chocolate and mix carefully with spatula.
Cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.
Refrigerate for 36 hours.
Preheat your oven to 175C or 350F.
Using a 2 tablespoon scoop, put them onto a baking sheet.
Sprinkle the tops with sea salt.
Bake for 11-13 minutes.
Let them cool for 5-10 minutes.