Sundays are now for baking!
I've promised the Cal Kappa gals treats for our Sunday night meetings and it's going to be fun to find new things to bring. I'm also incredibly appreciative of them for getting baked goods out of our house:)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt
Place racks in upper and lower thirds of oven and preheat to 375 degrees. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 2-3 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
(Look at the size of those chunks!}
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly (1-2 minutes) on baking sheets, then transfer to wire racks; let cool completely.
There is nothing better than chunks of chocolate and sea salt in a cookie. These cookies are nice and light, party due to the egg yolk and powdered sugar. But they also cool to have a chewy density that I really love.
And sorry, no photos. I completely forgot in my hurry to pack them up and whisk them away to Berkeley.
I've been on a quest for the perfect chocolate chip cookie. These are getting mighty close!