1 1/4 cupsbutter, softened, 2 1/2 sticks of butter
1 1/3 cupsbrown sugar
1 cup plus 2 tablespoonswhite sugar
1 1/2tspbaking soda
1 1/2 tspbaking powder
1 1/2 tspkosher salt
1 3/4cupscake flour
1 3/4 cupsbread flour
2large eggs
2 tspvanilla extract
16 ounceshigh quality craft chocolate
fleur de sel
Instructions
In a large bowl beat together butter, sugars, baking soda, baking powder, and salt. Beat together for 5-10 minutes or until the batter turns a very pale light brown. Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
In a separate bowl mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Scrape down sides of bowl.
Mix in both flours, until barely mixed in. Do not over mix.
Mix in chocolate until fully incorporated but do not over mix.
Scoop into .25 lb. balls and place on a parchment lined tray.
Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie, and better flavor. If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum. Preheat oven to 350 degrees before baking.
Place 4-5 cookies on standard cookie sheet. Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
Remove cookies from oven and immediately top with fleur de sel sea salt.
Let cool for 5-10 minutes before eating. Cookies may be enjoyed warm, or wrapped and served later.