- 18
Ingredients
- 1 cup (4 ounces) minus 1 tablespoon cake flour
- 3/4 cup plus 2 tablespoons (4-1/4 ounces) bread flour
- 5/8 teaspoons baking soda
- 3/4 teaspoons baking powder
- 3/4 teaspoons coarse salt
- 10 tablespoons (5 ounces/1-1/4 sticks) unsalted butter
- 1/2 cup plus 2 tablespoons (5 ounces) light brown sugar
- 1/2 cup (3-1/2 ounces) plus 1 tablespoongranulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 10 ounces bittersweet chocolate disks or fèves, roughly chopped
- 1/2 cup smoked almonds, roughly chopped
Preparation
Step 1
Directions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg and vanilla. Reduce speed to low, add dry ingredients and mix until just combined.
3. Add chocolate and chopped almonds and incorporate until just combined. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Dough may be used in batches, and can be refrigerated for up to 72 hours.)
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop 8 1-3/4-ounce mounds of dough (approximately 1 3/4 inch diameter) onto baking sheet. Bake until golden brown but still soft, 14 to 16 minutes. Transfer sheet to a wire rack for 10 minutes, then remove cookies onto another rack to cool completely, about 20 minutes. Repeat with remaining dough. Enjoy with a tall glass of milk.