Ingredients
2cupscake flour,minus 2 tbsp,
1⅔cupsbread flour
1¼tspbaking soda
1½tspbaking powder
1½tspcoarse salt
2½ozunsalted butter
1¼cupslight brown sugar,10 oz
1cupgranulated sugar,plus 2 tbsp
2large eggs
2tspnatural vanilla extract
1¼lbsbittersweet chocolate disks or fèves
sea salt
Preparation
In a bowl, combine the two flours, baking soda, baking powder and salt.
Using your stand mixer, cream the butter and sugars together for 5 minutes until it becomes lighter.
Add the eggs in one at a time, making sure they are mixed in well after each one.
Pour in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. Careful not to overmix.
Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
Take the bowl off the stand mixture and cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.
Refrigerate for 36 hours.
Preheat your oven to 350 degrees F.
Using a 2 tablespoon scoop, put them onto a baking sheet.
Sprinkle the tops with sea salt. I love Maldon Sea Salt.
Bake for 11 to 13 minutes.
Let them cool for 5 to 10 minutes.
Serve and enjoy while it’s warm.
