Makes approximately 100 2” cookies
Ingredients
2 Cups Minus 2 Tablespoons Cake Flour
1-2/3 Cups Bread Flour
1-1/4 Teaspoons Baking Soda
1-1/2 Teaspoons Baking Powder
1-1/2 Teaspoons Fine Grain Sea Salt
2-1/2 Sticks Unsalted Butter, at room temperature
1-1/4 Cups Light Brown Sugar
1 Cup Plus 2 Tablespoons Granulated Sugar
1 Large Egg – at room temperature
2 Egg Yolks, at room temperature
2 Teaspoons Vanilla Extract
3 Cups Semi-Sweet Chocolate Chips
Directions
· In a large mixing bowl, sift all dry ingredients together.
· In a separate mixing bowl, using a hand mixer, cream butter and sugars together until light and fluffy.
· Add eggs, one at a time, beating well after each addition.
· Add vanilla and mix until incorporated.
· Combine dry and wet ingredients – don’t overmix.
· Add chocolate chips.
· Cover dough with plastic wrap and allow to sit in the refrigerator overnight, or up to 3 days.
· When ready to bake, preheat oven to 350 degrees.
· Scoop cookies into 1” diameter balls and place them 2” apart on a baking sheet covered with parchment paper.
· Bake for 8 to 10 minutes, or until barely done – do not over-bake. You want to under-bake these cookies slightly so they turn out soft and gooey.
· ake baking sheets out of the oven and let the cookies cool for approximately 10 minutes before removing them.
Download the full recipe here: