It's very important to follow the recipe and directions exactly with these cookies! Plan a day ahead since the dough MUST be refrigerated for a minimum of 24 hours before baking!
2 cups minus 2 tablespoons cake flour*
1 2/3 cups plus 1 tablespoon bread flour*
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds bittersweet chocolate chips (I used both chips and chunks, for a nice texture)
*Be sure to use these specific flours...all-purpose flour will not create such yummy cookies :)
Mix ingredients just like any other chocolate chip cookie recipe. Start by creaming the butter and sugars. Then add eggs and vanilla. Gradually mix in your dry ingredients until batter is just moistened. Fold in your chocolate.
Cover your dough with plastic wrap, and refrigerate for 24-72 hours (a very important step!)
When it's time to bake, let the dough get to room temperature so it's easier to scoop. Preheat your oven to 350. Baking times vary depending on the size of your cookies, but I made mine using a standard tablespoon-sized cookie scoop, and 9 min in the oven was perfect. Just watch them closely and as soon as the edges start to brown, pull them out.
Let them cool on a baking rack, and store in an airtight container.
These cookies will stay soft, and if you live at a high altitude like I do, they will stay fluffy and will not sink!! Hooray! Enjoy :)
I realize this is an awful quality picture, but I just had to show that Luke thinks these cookies are pretty great, too! :)
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