Directions
- 1Start with dry ingredients: 3 cups of bread flour, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1 1/2 tsp kosher salt. Whisk together.
- 2Set aside dry ingredients.
- 3In a stand mixer, combine 1 cup of cold unsalted butter, 1 cup of light brown sugar, and 3/4 cup of granulated sugar. Mix for 15 seconds.
- 4Add 2 cold eggs and 1 TBS of vanilla extract. Mix until chunky.
- 5Add in the dry ingredients and mix just until combined. Do not overmix.
- 6Add in 145 grams of bittersweet chocolate and 140 grams of semisweet chocolate. Mix in.
- 7Scoop out the cookie dough using a 1/2 cup scoop and place on a baking sheet lined with parchment paper. Freeze for at least 1 hour, ideally overnight.
- 8Bake at 375 degrees for 17 minutes. If they get too dark, bake at 375 for 17 minutes instead of 19 minutes.
Ingredients
- 3 cups bread flour
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp kosher salt
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.75 cup granulated sugar
- 2 cold eggs
- 1 TBS vanilla extract
- 145 grams bittersweet chocolate
- 140 grams semisweet chocolate
Equipment
whiskmeasuring cupsmeasuring spoonsstand mixerspatulabaking sheetparchment paperice cream scoop
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