** Perfect Chocolate Chip Cookies **

By Texaschef11

Ingredients

• 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, softened
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate chips (at least 60% cacao content)
• 1 cup toasted pecans (optional)
• Kosher or sea salt

Preparation

Step 1

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer fitted with paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low and add the dry ingredients, mixing until just incorporated. Mix in the chocolate chips and pecans, if using. Gently press plastic wrap against the surface of the dough and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop mounds of dough, about 3 tablespoons each, onto the baking sheet 3 inches apart. Sprinkle each with a few flakes of salt, and bake until golden brown but still soft, between 16-18 minutes. Transfer baking sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough in the refrigerator, for baking remaining batches the next day.
Eat warm, with a big napkin.

Makes approximately 30 3-inch cookies.