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Chocolate Chip Cookies
Food & Drink
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips (original recipe calls for chopped dark chocolate)
Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes.
Reduce speed and add eggs and vanilla.
Slowly add dry ingredients, mixing until just combined.
Fold in chocolate chips. Refrigerate dough for24-36 hours.
DO NOT SKIP THIS REFRIGERATION.
When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
Cool on wire rack.