Ingredients : 1 1/2 cups of all purpose flour, 1 2/3 cups of bread flour, ¼ cup of cornstarch,1 ¼ teaspoons of baking soda, 1 ½ teaspoons of baking powder, ¾ teaspoon of coarse sea salt (plus more for sprinkling), ¾ teaspoon of kosher salt, 2 ½ sticks of unsalted butter, 1 ½ cups of dark brown sugar, 3/4 cup of white sugar, 2 large eggs and 1 egg yolk, 2 teaspoons of vanilla, extract heaping, 1/2 cup-3/4cup of valrhona milk chocolate disks broken in half heaping, 1/2cup-3/4cup of organic dark chocolate chunks, 1-1 1/2 cups of ghirardelli semisweet chocolate chips.1. Put all of the dry ingredients in a bowl and whisk to combine.
2. Soften the butter and put in a bowl, add brown sugar and white sugar. Mix on medium speed for two minutes. Add eggs and egg yolk one at a time until thoroughly combined. Add the vanilla extract mix again.
3. Slowly add in the dry ingredients, but be careful not to over mix. When combined, add in chocolate chips and continue to mix until the chips are dispersed throughout the batter.
4. Wrap up the dough in plastic wrap and let sit in the fridge for at least 24 hours. Preheat oven to 350 degrees when ready to bake. Make large cookies (about a ¼ cup in size). And place on a parchment-lined sheet. Sprinkle the cookies with a little coarse sea salt. Place in the oven for around 16 minutes until chewy, but browned on the edges. Take out of oven and let sit on sheet tray for a minute or two. Take off the pan and enjoy while hot!
(c) opening ceremony
