Chocolate Chip Cookies

Ingredients:

2 cups cake flour**

1 2/3 cups bread flour**

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/4 cups butter, room temperature (2.5 sticks)

1 1/4 cups light brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 ¼ pounds chopped dark or semi-sweet chocolate chips

flaked sea salt to sprinkle

**if you don’t have bread flour and cake flour on hand you can substitute all purpose flour for both.

Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.

In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 24 hours). This is an important step, as it allows the gluten in the dough to loosen up (you know how if you beat your dough too much, your cookies will be rock hard? Allowing it to rest for a period of time helps to undo some of this damage). It also helps the cookies to not spread out too much; warm dough spreads, cold dough stays in nice, uniform circles

.When you are ready to bake, bring the dough to room temperature so that you can scoop it out (I usually let it just sit on my counter for an hour or two), and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. I use parchment paper. Scoop your dough out onto the sheets. Mine were the size of an oversized golf ball. Do not press the dough down – let it stay the way it is. Sprinkle the cookies lightly with a bit of flake sea salt. Bake 10-12 minutes. My batches always take different times depending on the baking sheet I use and which oven rack they’re on. I would suggest checking first at 10 minutes.

Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely.