Ingredients:
1 cup of light brown sugar
1/2 cup of white sugar
1 cup of cold butter (2 sticks)
2 eggs
1 1/2 cups of cake flour
1 1/2 cups of bread flour
1 tsp of baking soda
1 tsp of cornstarch
6 cups of chocolate chips, divided 2 cups, 4 cups
1 tsp of salt
Sea salt flakes {for sprinkling)
Directions:
Preheat your oven to 400 degrees.
Cube the butter into small cubes, in a stand mixer fitted with paddle attachment, cream the butter, brown sugars and white sugar for approximately 5 minutes.
Add the eggs one at a time, beating after each addition.
Place a sieve over a large bowl. Pour the cake and bread flours into the sieve and sift. Add the sifted flour to the batter in the standing mixer bowl.
Add the cornstarch, baking soda, and salt and mix until just combined. Do not over mix.
Using a wooden spoon and your hands, incorporate the chocolate chips into the dough.
Cover the bowl with plastic wrap. Chill in the refrigerator for 30 minutes to overnight.
Pour 4 cups of chocolate chips in a large bowl. Set aside
Remove the chilled cookie dough from the refrigerator. Using your hands shape the batter into large
dough balls. Cover the entire surface of the dough ball with chocolate chips, careful to keep its spherical shape
Place six dough balls on an ungreased cookie sheet.
Bake for 16 minutes or until golden brown. Allow the cookies to rest on the cookie sheet before transferring them to cooling rack.
Sprinkle each chocolate chip cookie with sea salt flakes, to taste.