INGREDIENTS:\r 2 cups minus 2 tablespoons (8½ ounces) cake flour\r 1 & 2/3 cups (8½ ounces) bread flour\r 1¼ teaspoons baking soda\r 1½ teaspoons baking powder\r 1½ teaspoons kosher salt\r 1¼ cups (10 ounces) (283.5g) unsalted butter, at room temperature\r 1¼ cups (10 ounces) light brown sugar\r 1 cup plus 2 tablespoons (8 ounces) granulated sugar\r 2 eggs\r 2 teaspoons vanilla extr\r 460g chocolate chips (of your choice) - i used half milk chocs, half real dark chocs\r Sea salt, for sprinkling\r \r (requires for dough to be chilled for at least 24hours)\r \r MAKES: about 18 large cookies\r \r Preheat oven at 175degsC\r Bake at 160degsC for 20mins\r \r (adapted from Jacques Torres)\r \r Note: serve warm on the day itself for cookies to be chewy. i did realise that after keeping it in a ziplock bag for a few days, they were no longer chewy but a crunchy cookie - still delicious nonetheless. :)\r \r Disclaimer: This is not a sponsored video. All opinions are my own. All products used in this video were purely because its what I had and I am in no way affiliated with those companies.
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