Ingredients:
2 cups minus 2 tablespoons cake flour
1-2/3 cup bread flour
1-1/2 teaspoon baking powder
1-1/4 teaspoon baking soda
1-1/2 teaspoon salt
1-1/4 cup butter
1-1/4 cup light brown sugar
1 cup plus two tablespoons sugar
2 eggs
2 teaspoons vanilla
1 pound 60% chocolate (can substitute half with toffee bits)
coarse salt
Combine dry ingredients and set aside.
Cream butter and sugars until well incorporated and beat in the vanilla and eggs, one at a time.
Gradually add the dry ingredients.
Fold in the chocolate.
Cover with plastic wrap and refrigerate 24 hours then allow to sit at room temperature for an hour.
Scoop 2 tablespoon sized balls of cookie dough onto an ungreased cookie sheet. Sprinkle with salt. Bake at 350 for 10-12 minutes until edges are golden.
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