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David Leite's Chocolate Chip Cookies

Adapted from Jaques Torres from The Essential New York Times Cookbook by Amanda Hesser.


  • 238 g cake flour
  • 238 g bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 280 g unsalted butter, softened
  • 280 g light brown sugar
  • 224 g granulated sugar
  • 2 large eggs
  • 2 tsp natural vanilla extract
  • 566 g bittersweet chocolate disks or feves, at least 60 pc cacao content
  • Sea salt, for sprinkling


  • Sift flours, baking soda, baking powder and salt into a bowl.Combine sugars and butter in a mixer bowl. Beat with paddle attachment on medium speed until very light, about 5 minutes.Add eggs, one at a time, beating well after each addition.Stir in vanilla extract.Reduce speed to low and add dry ingredients. Mix until just combined, about 5 seconds.Add chocolate pieces and mix well and quickly by hand.Press a piece of plastic wrap on the dough and refrigerate for 24-36 hours.
  • To bake:
    Preheat oven to 175 degree celsius. Line cookie sheet with lightly oiled parchment paper.Scoop about 80-100 g of dough onto baking sheet. Sprinkle salts on top of them.Bake until golden brown, about 18-20 minutes. The middle part of cookies will still be soft, but will harden on standing. Leave to cool for about 10-15 minutes.Continue with the rest of the dough or refrigerate for later baking.Store baked cookies in airtight containers when completely cooled.