Chocolate Chip Cookies with grated chocolate and flaky salt are a favorite in our house. The secret is in how you prepare the chocolate. Everyone agrees, these are fabulous.
Prep Time: 1day20minutes
Cook Time: 10minutes
20tablespoonsbutter, 2 ½ sticks
1 ¼cupslight brown sugar
1cupplus 2 tbs sugar
2cupsminus 2 tbs cake flour
1 ⅔cupbread flour
1 ¼tspbaking soda
1 ½tspbaking powder
2 ½tspcourse salt
8ouncessemi sweet choc bar(chopped into chunks)
8ouncessemi sweet choc chips
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
With an electric mixer, 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. Stir all chocolate into dough using a spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350º degrees. Line a baking sheet with parchment paper.
Scoop dough with an ice-cream scoop and place on the prepared cookie sheet, then sprinkle lightly with sea salt and bake until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack to cool.
Barbara's Notes + Tips
Freeze the chocolate before grating
When grating the chocolate, rate until you get close to the end and then chop the rest.
Don't let the chocolate melt, freeze or refrigerate until ready to use.
Refrigerate the dough at least over night before baking.