I've been on the hunt for a new chocolate chip cookie recipe and this one is my new fav!! if you like salted chocolate, sprinkle a little sea salt on top after baking!
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
*I only used all purpose flour for my recipe*
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
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips
*I've been loving the ghirardelli mini's or milk chocolate chips*
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. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours (DON"T SKIP THIS STEP). Another thing I like to do is scoop cookies into balls, put on a cookie sheet and freeze until hard. Then put in a ziplok container or baggie to keep in the freezer to have ready for a quick and easy treat.
When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
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