Killer Chocolate Chip Cookies
Author: 
 
Ingredients
  • ½ pound cold unsalted butter, diced
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 large egg
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1-1/2 teaspoons kosher salt
  • 14 ounces bittersweet chocolate (70% cacao) coarsely chopped
  • Maldon sea salt (smoked, if you can find it), for garnish
Instructions
  1. Preheat oven to 350 degrees. Line 2 baking sheets with silicone mats or parchment paper.
  2. Put the butter, granulated sugar, and brown sugar into a standing mixer bowl and toss with your fingers until the butter is coated. Attach the bowl and paddle to the mixer and beat the butter and sugar on medium-low speed until a thick paste forms with no visible butter lumps. Add the vanilla and almond extracts and mix well. With the motor on low speed, add the egg and egg yolks, one at a time, mixing well between additions. Stop the mixer and scrape down the bowl with a rubber spatula.
  3. Meanwhile, in a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon; sprinkle the kosher salt over the top. With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping frequently to scrape down the bowl. Mix until just combined; remove the bowl from the mixer and fold the chocolate into the dough by hand.
  4. Using a small (1/2-ounce) ice cream scoop, scoop level balls of dough and arrange them about 2 inches apart on the lined cookie sheets. Use the bottom of a glass to flatten the dough balls slightly and then sprinkle a little Maldon salt over each cookie. Bake for 12-13 minutes, rotating the pans once, until just set and the bottoms are beginning to brown. Cool for 10 minutes on the pans before transferring to a rack to cool completely. Store the cookies in an airtight container for up to 3 days, if they last that long!
Recipe by The Culinary Cellar at https://theculinarycellar.com/sugar-rush/