- 5 mins
- 10 mins
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Ingredients
- Ingredients
- 2 c minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 c (8 1/2 ounces) bread flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/4 c (284g) unsalted butter room temperature
- 1 1/2 tsp. coarse salt
- 1 c (8 ounces) plus 2 tablespoons granulated sugar
- 1 1/4 c (10 ounces) packed light brown sugar
- 2 large eggs room temperature
- 2 tsp. McCormick vanilla extract
- 1 1/4 lb chocolate chips or chunks original recipe calls for chopped dark chocolate
Preparation
Step 1
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 – 3 to 5 minutes.
Reduce speed and add eggs one at a time, then add 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°F. Remove dough from refrigerator and allow to come to room temperature.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
Cool on wire rack.