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My Favorite Chocolate Chip Cookies

Yields 1 1/2 dozen - 5 inch cookies or about 3 1/2 dozen 3 inch cookies
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Ingredients
  

  • 2 cups minus 2 tablespoons 8 1/2 ounces cake flour **see note
  • 1 ⅔ cups 8 1/2 ounces bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt I use sea salt
  • 2 ½ sticks 1 1/4 cups unsalted butter, softened to room temperature
  • 1 ¼ cups light brown sugar packed
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 20 oz of semisweet chocolate chips ***see note
  • Sea salt for sprinkling if desired (I highly recommend)

Instructions
 

  • Combine flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a hand mixer on high speed or a stand mixer fitted with paddle attachment, beat the butter and both sugars together until they lighten in color and are fluffy,scraping bowl as needed, about 4 to 5 minutes.
  • Add eggs, one at a time, scraping the bowl and beating well after each one. Mix in vanilla.
  • With mixer on low speed, add dry ingredients and mix until just combined. Gently mix or fold in chocolate chips.
  • Cover tightly with plastic wrap or place in airtight container. Place in refrigerator for a minimum of 24 hours up to a max of 3 days

To Bake

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat. The dough will be stiff by this time so it takes a bit of elbow grease!
  • To make 3 inch cookies, scoop very generous Tablespoons of cookie dough (using a Tablespoon measuring spoon or cookie scoop) and place each scoop a couple of inches apart on pan OR for large 5 inch cookies, scoop generous golf ball sized scoops (3.5 oz) and only place 6 on the pan. I like to roll the scoops into round balls using my hands. If desired, sprinkle lightly with sea salt.
  • Bake until edges are starting to brown but the center is still soft, 10 to 12 minutes for smaller cookies and 18 to 20 minutes for larger. (I would check the larger ones earlier- mine were done at 15 to 16 minutes and all ovens are different)
  • Remove from the oven and allow to cool for about 10 minutes on the baking sheet, then remove cookies to a cooling rack to cool completely.
  • Repeat with the remainder of dough or save the dough in refrigerator to bake another batch later.

Notes

***if you don't have cake flour on hand, one cup of cake flour can be made by measuring a cup of flour and removing 2 Tablespoons of it, then adding 2 Tablespoons of cornstarch. This mixture needs to mixed and sifted a couple of times to thoroughly combine it.
So for this recipe I would use 1 and 3/4 cup of flour and add 1/4 cup cornstarch, thoroughly mix and sift. This should give you a total of 2 cups, then take away the 2 Tablespoons as the recipe
states.
****If you like less chocolate and more cookie in your chocolate chip cookies you can decrease the chocolate- many times I will only use about 16 oz.
Adapted from NY Times