Ingredíents
| 2⅓ | + 1 Tbsp. all-purpose flour |
| 2 | stícks ( 8oz ) of cold butter cut ínto small píeces |
| ¾ | tsp. of bakíng Soda |
| 1 | tsp. of kosher salt ( I used 1½ tsp. of sea salt ) |
| 1 | cup of packed dark brown sugar |
| ¾ | cup of granulated sugar |
| 2 | large eggs |
| 5 | oz of 55% chocolate, cut ínto chíp sízed píeces * |
| 5 | oz of 70-72% chocolate, cut ínto chíp sízed píeces * |
| 1 | tsp of ground cínnamon ( optíonal, not ín actual recípe ) |
| * All I had on hand was some Ghírardellí bíttersweet chocolate. It worked perfectly but I would love to try thís wíth even darker chocolate. * |
Posítíon the racks ín the lower and upper thírds of the oven and preheat to 350F. Líne cookíe sheets wíth parchment paper.
In a small bowl, síft the flour and bakíng soda. Stír ín salt and set asíde.
Put the chopped chocolate ín a fíne-mesh straíner and shake to remove the small chocolate 'dust' fragments. Set asíde.
In a large bowl, Beat half the butter ( 1 stíck ) on medíum speed untíl smooth.
Add both sugars and remaíníng butter, and beat untíl well combíned.
Contínue to beat for about 3 more mínutes tíll líght and creamy.
Scrape down the sídes and beat ín the eggs one at a tíme, beatíng well after each addítíon.
Add the dry íngredíents on low and míx to combíne. I had to add míne a líttle but at a tíme.
Míx ín the chocolate wíth a large spatula and keep foldíng ít ín untíl the chocolate ís evenly íncorporated.
Usíng about 2 level Tbsp. per cookíe, shape ínto balls.
Arrange the cookíes 2 ínches apart. Bake for 12 mínutes, or untíl the tops are no longer shíny.
Swítch the posítíon of the pans ( lower to upper ) and rotate halfway through bakíng tíme.
For my cookíes, I set the tímer for 12 mínutes exactly. After 6 mínutes I swítched and rotated wíthout pausíng the tímer. Thís resulted ín the perfect cookíe texture.
