It has been a crazy couple of two weeks. As I mentioned in the previous post, Yesenia is about to graduate with her Bachelor’s degree in teaching and this semester she is a student teacher. Over the past two weeks, we have spend time working on lesson plans, tests, worksheets, power-points, three book report videos, and more. Needless to say there have been many sleepless nights which has left little to no time for baking. Hopefully, this upcoming week we have the opportunity to bake! This recipe was made by Yesenia, I believe a week or more ago. I am barely getting around to posting it! She got the recipe from one of her favorite baking books “The Back in the Day Bakery Cookbook. I also found the recipe on the following website :http://The Back in the Day Bakery Cookbook.
|2 ½ cups of unbleached all-purpose flour||1 cup granulated sugar|
|1 ¼ teaspoons baking soda||1 cup packed light brown sugar|
|1 ¼ teaspoons fine sea salt||2 large eggs, at room temperature|
|½ pound (2 sticks) unsalted butter, at room temp.||2 cups semi-sweet chocolate chunks|
|1 teaspoon pure vanilla extract||Fleur de sel for sprinkling|
Place rack on the lower third level of the oven. Preheat oven to 350°F. Line two cookie sheets with parchment.Directions:
- Combine together the flour, baking soda, and sea salt and sift them; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
- Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.
- Use a large ice cream scoop or a ¼-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
- Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature