“Adapted from Sugar Crafter and the New York Times.”
READY IN:
25hrs 20mins
SERVES:
22
YIELD:
22 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium mixing bowl, whisk together the flours, baking soda, baking powder, and salt.
  2. In a large mixing bowl, cream together the butter and sugars until very light, about 5 minutes.
  3. Add in the eggs one at a time until each is well-combined with the butter mixture.
  4. Beat in the vanilla.
  5. Reduce the mixer speed to low, and gradually add in the dry ingredients. Mix just until combined.
  6. Stir in the chocolate until well-distributed.
  7. Press plastic wrap against the dough and refrigerate 24 hours.
  8. You can refrigerate the dough up to 72 hours, but any longer than that and I recommend rolling the dough into ready-to-bake cookie balls and freezing.
  9. When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  10. Form six balls of dough – the original recipe says 3.5 ounces each, but I took Cheryl’s advice and made 3.15 ounce balls, and they were the perfect size.
  11. Place them on the parchment-lined baking sheet.
  12. Sprinkle lightly with sea salt if desired (I normally don’t), and then bake until the edges are browned, 18-20 minutes.
  13. Transfer the sheet with the cookies still on it to a wire rack to cool for 10 minutes.
  14. Then, slip the cookies off the sheet directly on to the rack to cool completely.

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