Choc chip cookies

Ingredients

Dry ingredients

  • 240 g cake flour
  • 240 g bread flour
  • 1½ tsp baking powder
  • 1¼ tsp baking soda
  • 1½ tsp salt

Wet ingredients

  • 282 g unsalted butter, softened
  • 284 g light brown sugar
  • 225 g granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 567 g chocolate discs or chunks (≈60 % cacao)
  • Flaky sea salt, for sprinkling 

Method: 

  1. In a medium bowl, thoroughly whisk (or sift) together the cake flour, bread flour, baking powder, baking soda, and salt. Set aside.
  2. In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape the bowl as needed.
  3. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

5. Once firm, roll the pastry out between two sheets of baking paper to about 3–4 mm thickness (it will shrink slightly during baking). Oil and flour a tart tin. Line the tart tin with the pastry, trim the edges, and prick the base all over with a fork. 

6. Blind-bake at 180 °C for approximately half the total baking time (usually 15–20 minutes), or until the pastry is set and lightly golden. If you prefer a stronger, crispier shell, brush the base with a little beaten egg during the final 10 minutes of blind baking..

7. Divide the dough into 99 g portions. Place mounds on the prepared sheets, leaving plenty of space (4–6 cookies per sheet). Sprinkle each with a pinch of flaky sea salt.   Bake for 18–20 minutes, until the edges are golden brown but the centres still look soft.

8. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.