![]() Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces poking up it will make for a more attractive cookie.Line a baking sheet with parchment paper or a nonstick baking mat. When ready to bake, preheat oven to 350 degrees.This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use ¼-cup. ![]() When ready to bake, preheat oven to 350 degrees. Dough may be used in batches and can be refrigerated up to 72 hours. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated up to 72 hours. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. Drop chocolate pieces in and incorporate them without breaking them. Drop chocolate pieces in and incorporate them without breaking them. Scoop out 3.5 ounces of dough for each cookie, using a large cookie scoop. Allow the chilled dough to sit out at room temperature for 20-30 minutes before baking to soften slightly. Line a baking sheet with parchment paper. Add the flour mixture and stir until well combined. When ready to bake, preheat the oven to 350☏. ![]() Add the egg, egg yolk and vanilla extract and stir until combined. Add the sugars to the melted brown butter mix until combined. Line 2 rimmed sheet pans with parchment paper. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Ingredients 2 cups minus 2 tablespoons cake flour 1 cups bread flour or unbleached all purpose flour 1 teaspoons baking soda 1 teaspoons. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if you like. Add eggs one at a time, mixing well after each addition.
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