Chocolate Chip Cookies

17 ounces all-purpose flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt (I used regular)

2  sticks (1 cup) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1.5 cups bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used semi-sweet chocolate chips)

Sea salt. (I omitted) 

1 cup walnuts (optional)

1.  Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2.  Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.

3. Take a chunk of dough and squish into a ball about the size of a ping-pong ball. Settle these onto a pan and put in the freezer. Once they are frozen put them into a freezer bag. Or if you are making them right away leave them in the fridge to firm up for a couple of hours before baking.

4.  When ready to bake, preheat oven to 350 degrees. Bake frozen cookies for 15 minutes. If unfrozen, 13 minutes.

 

Eat warm, with a big napkin. (Watch out, molten chocolate chips burn tongue!)

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