Bake Valrhona Chocolate Chip Cookies with Craftsman and Wolves in San Francisco
By: Chef/Partner William Werner
Makes 15 cookies
You Will Need
Whisk flours, baking soda, baking powder, and salt together, and then sift through a fine mesh sieve. Set aside.
Combine the sugars and vanilla bean, and set aside.
In a stand mixer fitted with a paddle attachment, cream butter, sugars, and vanilla bean on medium low until the mixture is even and there are no visible chunks of butter. Take care not to overmix—it will lead to cookies that spread out during baking.
Scrape the bowl. On medium low speed, add eggs one at a time, pausing after each to fully mix them into the butter and sugar mixture.
Once the eggs are fully incorporated, add sifted dry ingredients in 3 installments on the lowest mix speed. Right before the last addition is fully incorporated, add the chopped chocolate and mix until dough is even and there is no visible flour.
Let dough rest in the refrigerator overnight.
Preheat oven to 350 degrees.
Scoop cookies, evenly spacing 6 onto a parchment-lined 18-by-13-inch baking sheet. (Use a green #12 scoop, equal to 1/3 cup.)* Repeat for the rest of the dough.
Sprinkle a very small amount of sea salt on the tops of the cookies.
Bake for 20 to 25 minutes, or until the edges are set and each whole cookie is a nice, even brown color, and slightly puffed in the middle.
Allow the cookies to set for 5 minutes, and then transfer to a cooling rack.
(* Vollrath or Hamilton Beach green #12 scoop can be purchased online at amazon.com.)