- 18
Ingredients
- 2 Cups minus 2 Tablespoons Cake Flour (Must be Cake Flour)
- 1-2/3 Cups Bread Flour
- 1-1/4 Teaspoon Baking Soda
- 1-1/2 Teaspoons Baking Powder
- 1-1/2 Teaspoon Coarse Salt
- 2-1/2 Sticks Unsalted Butter
- 1-1/2 Cups Light Brown Sugar
- 1 Cup plus 2 Tablespoons Baker's Sugar (Fine Sugar)
- 2 Large Eggs (Room Temperature)
- 2 Teaspoon Pure Vanilla Extract
- 1-1/4 Lbs. Bittersweet Chocolate Disks (at least 60% cacao)
Preparation
Step 1
Sift flowers, baking soda, baking powder and salt into a bowl. Set aside.
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
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Preheat oven to 350.
Using mixer fitted with paddle attachment, cream butter and sugars together until very light, approx. 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add the dry ingredients and mix until just combined, 5 to 10 seconds.
Drop in chocolate pieces and incorporate them without breaking them.
Scoop dough with medium ice cream scoop (size of golf balls) and drop onto backing sheet, making sure that the chocolate pieces are horizontal and not sticking up. Sprinkle lightly with sea salt, if desired and bake until golden brown but still soft, 18 to 20 minutes. Cool on wire rack before serving.
Dough can be wrapped in plastic and refrigerated for up to 3 days.