- flour - 2 cups (plus 2 tablespoons)
- bread flour - 1 2/3 Cups
- soda - 1 1/4 Teaspoons
- baking powder - 1 1/2 teaspoons
- salt - 1 1/2 teaspoons
- unsalted butter - 1 1/4 Cups
- light brown sugar - 1 1/4 Cups
- sugar - 240 Grams
- large eggs - 2 pieces
- extract of vanilla - 2 teaspoons
- chips of bitter chocolate (not less than 60% cocoa) - 550 Grams
- sea salt - 1 To taste (for sprinkling)
1. Sift the flour, baking soda, baking powder and salt into a bowl. Set aside. With a mixer, whip the butter and sugar together, for about 5 minutes. Add eggs, one at a time, whisking after each addition. Add vanilla extract and beat. 2. Reduce the speed to low, add flour mix and whip for 5 to 10 seconds. Add chocolate chips and gently mix, taking care not to damage them. 3. Wrap the dough with a plastic wrap and put in the fridge for 24 to 36 hours. When you are ready to bake cookies, preheat the oven to 175 degrees. Line the baking tray with parchment paper or a silicone mat. 4. Using a spoon or scoop put the dough on a prepared baking sheet, forming a cookie. Lightly sprinkle the biscuits with sea salt and bake until golden brown, from 18 to 20 minutes. Cookies should be soft. Put the cookies on the grill and allow to cool for 10 minutes. Repeat with the remaining dough or place the dough in the fridge for baking the next day.
Servings: 10