3 1/3cupsdark chocolate chips (at least 60% cacao)
Sea saltfor sprinkling
For best results, always weigh ingredients where a weight is provided
Instructions
Sift together the flours, baking soda, baking powder and salt. Give them a good mix around to combine.
Cream together the butter, caster sugar and light brown sugar until very light and fluffy. (this can take a few minutes). Add the eggs one at a time, mixing well after each addition, then add the vanilla. With the mixer on low, add the dry ingredients in 3 lots, each time mixing until just combined. Don’t overmix. Fold in the chocolate chips.
Wrap the dough in plastic wrap then place in the fridge for at least 24 hours or up to 72 hours.
Preheat the oven to 175C (350F). Line a baking tray with baking paper.
Make golf ball sized balls of dough and place on the backing sheet with plenty of room in between each (It depends on the size of your baking trays but I only put 6 per tray
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking paper to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature.
Any leftover dough can be frozen for up to 3 months and thawed the day you want to bake the cookies. And, while they are best fresh, you can even freeze the cooked cookies and they thaw in a few minutes when you need a fix
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
This recipe is best made a day ahead so add 24 hours to your prep time.
Calories: 412kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: American, Cookies
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.