What you need,
(I used my kitchen scale for this recipe it was very handy!)
2 cups minus 2 tbsp. cake flour (8 ½ oz.)
1 2/3 cups bread flour (8 ½ oz.)
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt
2 tsp. vanilla
2 tsp. vanilla
1 ¼ cup butter (I used salted butter so I cut my salt down to just ½ tsp.
1 ¼ cup light brown sugar (10oz)
1 cup plus 2 tbsp. granulated sugar (8oz)
2 large eggs
1 ¼ pounds bittersweet chocolate discs, I just used plain old semi-sweet chocolate chips!
Start by sifting the flours, baking soda, baking powder and salt into a bowl, set aside.
Using a stand mixer, cream the butter and both sugars together until very light and fluffy, about 5 minutes. Add in the eggs 1 at a time, mixing well after each one. Stir in the vanilla. Reduce speed to low and slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
Press a piece of plastic wrap right down over the top of the dough and stash it in the fridge for at least 24 hours, up to 72 hours.
When you are ready to bake the cookies, heat the oven to 350 degrees. Line a cookies sheet with a silpat mat.
Scoop large tablespoons full of the dough onto the cookie sheet. Bake for approximately 10-12 minutes, until just set and golden brown on the edges.
Cool cookies completely on a wire rack.
Jen of My Tiny Oven
