3 cups the best chocolate chips you can find canned
1.5 teaspoons coarse salt
2 large eggs
1 cup granulated sugar (8 ounces)
10 ounces brown sugar light
18 servings sea salt — good
1.3 cups butter unsalted
2 teaspoons natural vanilla extract
Equipment
bowl
baking sheet
baking paper
oven
wire rack
blender
Directions
Thoroughly mix the flours, baking soda, baking powder and salt into a bowl. Set aside.Using a mixer fitted with paddle attachment (a handheld mixer is fine), 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. By hand, stir in the flour mixture. When flour is incorporated, stir in the chocolate. At this point, I like to shape the cookies and chill the shaped balls.Line a baking sheet with parchment paper and scoop out about 18 equal size balls. Chill until the dough is firm and the balls don’t stick together, then put in a bag and chill overnight.When ready to bake, preheat oven to 350 degrees and bring dough to room temperature.Line a baking sheet with parchment paper or a nonstick baking mat and arrange about 6 dough balls per sheet. Press the tops down slightly and sprinkle tops with sea salt if desired.
Bake for 18 to 20 minutes.
Let cool on the baking sheet for 5 to 10 minutes and then transfer to a cooling rack to finish cooling.I like to transfer them to the refrigerator to quick cool and prefer the chocolate set rather than warm and melty.
