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I have made only two modifications to this recipe below; I usually only use all-purpose flour as that what is what I usually have on hand; should you do the same, each recipe will use about 3⅔ C. flour total. Also, for the chocolate, I shoot for a mixture of chocolates: mostly bittersweet but with a little bit of semi-sweet or milk chocolate mixed in. I read somewhere that the mix of chocolates in a cookie keeps you on your toes and prevents sweet fatigue. I like mixing it up with both chips and chunks (either purchased like that or off a big bar).
Recipe type: cookie
Serves: 20 cookies
  • 2 C. minus 2 Tbs. cake flour
  • 1⅔ C. bread flour(remember, substituting all-purpose flour for both of these flours is okay)
  • 1½ tsp. baking powder
  • 1¼ tsp. baking soda
  • 1½ tsp. coarse salt
  • 2½ sticks (1¼ C.) unsalted butter, room temperature
  • 1¼ C. light brown sugar
  • 1 C. plus 2 Tbs. granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp. pure vanilla extract
  • 1⅓ lb. bittersweet chocolate disks or feves, at least 60 percent cacao content (this chocolate is ideal but not mandatory, any good chocolate or chips will do)
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a medium sized bowl and set aside.
  2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix.
  3. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until even added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours or as long as 72 hours.
  4. When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350 degrees.
  5. Line and/or grease your baking sheets. Scoop your dough onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like.
  6. Do not press the dough down -- let it stay the way it is. Sprinkle the cookies lightly with fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes) or 18-20 for larger cookies.
  7. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely.
  8. You can enjoy these warm, room temperature, or cold. Store in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.
Recipe by Portland Sampler at