Ingredients
Scale
- 240 gr pastry flour (2 cups minus 2 tablespoons) {1}
- 240 gr strong flour (1⅔ cups) {2}
- 1¼ teaspoon baking soda
- 1½ teaspoon baking powder
- 1½ teaspoon coarse sea salt
- 283 gr unsalted butter (2½ bars of 113gr)
- 283 gr brown sugar
- 227 gr sugar
- 2 eggs
- 2 teaspoons vanilla
- 500 gr dark chocolate chips {3}
- coarse sea salt for sprinkling (optional, but highly recommend)
Instructions
- In a medium bowl, sift together the flours, baking soda, baking powder, and salt. Reservation.
- In the bowl of your mixer, with the flat attachment, cream the butter with the sugars until it is fluffy and a very light color. It takes about 5 minutes.
- Add the eggs one by one, until well incorporated.
- Add the vanilla, and mix well.
- Lower the speed and add the dry ingredients, mixing only until just incorporated.
- Add the chocolate chips and mix them gently so as not to break them. You can use a spatula or with the same mixer at the lowest speed for only 5-10 seconds.
- Refrigerate the dough in a resealable plastic bag for 24-48 hours. Do not refrigerate for more than 3 days.
- When you’re ready to bake the cookies, preheat the oven to 350 ° F (180 ° C) and grease two pans or cover them with parchment paper or silicone baking mats.
- Shape the cookies using a spoon or special cookie scoop. The balls should be about the size of a ping pong ball (this is about two tufted tablespoons per cookie), completely round, and should be at least 3 inches between each other to prevent sticking.
- If desired, sprinkle with a little coarse sea salt before putting them in the oven.
- Bake the cookies for 10-11 minutes until they start to get a golden color on the surface but are still soft. Be careful, if you leave them for longer they will be too crispy and brown.
- Let the cookies cool for 3-4 minutes on the tray and carefully transfer them to a rack to finish cooling.
- Enjoy them slowly.
Notes
- The original recipe calls for semi-bitter chocolate discs or fèves containing at least 60% cocoa. I didn’t have it and couldn’t find it when I went to the store, so I used these dark chocolate chips from Nestlé and they were delicious.
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TIP: If you are looking for some super attractive cookies like the ones in the photos, reserve half a cup of chocolate chips and press a few on the surface of the dough balls. This allows the sparks to retain their shape and not be hidden within the dough.