This recipe came from my co-worker Don. He brought these in on his birthday and they were fabulous. Don found the recipe on the Splendid Table site, a radio program by Minnesota Public Radio. He also had a couple changes from the original recipe:
“I made smaller cookies than the recipe defines, and these were baked for 17 minutes at 350 degrees F. Next time I’ll try 16.5 minutes. A couple of good tricks are to use parchment paper or baking mats, to use thin silver cookie sheets rather than air-bake pans, and to make sure the baking powder is no older than nine months.”
2 C. minus 2 T. (8-1/2 ounces) cake flour
1-2/3 C. (8-1/2 ounces) bread flour
1-1/4 tsp. baking soda
1-1/2 tsp. baking powder
1-1/2 tsp. coarse salt
2-1/2 sticks (1-1/4 C.) unsalted butter
1-1/4 C. (10 oz.) light brown sugar
1 C. plus 2 tablespoons (8 oz.) granulated sugar
2 large eggs
2 tsp. natural vanilla extract
1-1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2. Using a mixer fitted with the 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.
- 3. Drop chocolate pieces in and incorporate them without breaking them. 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.
- 4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.Note: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.
Makes 1-1/2 dozen 5-inch cookies
Time: 45 minutes, plus at least 24 hours for chilling