Chocolate Chip Cookie
Ingredients
- 12 ounces melted butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 22 ounces all-purpose flour
- 12 ounces white sugar
- 9 ounces light brown sugar
- 2 large eggs
- 2 egg yolks
- 1 vanilla bean
- 16 ounces high-quality semi-sweet chocolate
- Maldon Sea Salt for topping
Directions
- Melt butter, and smoke according to above description. (Be sure to cool butter to room temperature before mixing below batter. Smoke Maldon Sea Salt now, as well.)
- In a medium bowl, combine dry ingredients (baking powder, baking soda, salt and flour). Whisk to evenly distribute the leavening.
- In the bowl of a standing mixer, combine both sugars with cooled melted butter. Mix on low speed with paddle attachment until fully combined.
- Add eggs, yolks and vanilla to sugar and butter mixture. Mix until combined.
- Slowly, combine wet and dry ingredients in single bowl. (Three batches works best.)
- Add chocolate pieces and mix until evenly distributed.
- Using a 3-ounce scoop, scoop dough onto a parchment-lined cookie sheet. Chill or freeze 24 hours. (For longer-term storage, transfer dough to a freezer bag.)
To bake:
- Preheat oven to 300 degrees.
- Place frozen scooped cookies onto a parchment-lined sheet pan with at least two inches of space between each.
- Top with smoked Maldon Sea Salt.
- Bake until golden brown and center of cookie is set, 28 to 30 minutes for 3-ounce frozen dough balls. (Less baking time will be needed if baking from refrigerated, fresh or smaller-sized cookies.)
