Description
These chocolate chip cookies are crispy around the edges, soft and chewy in the middle and loaded with chocolate chips.
Ingredients
- 2 cups bread flour
- 1 1/2 cups cake flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 Â cups unsalted butter room temperature
- 1 cup dark brown sugar, loosely packed
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups semi sweet chocolate chips
Instructions
- Mix bread flour, cake flour, baking powder, baking soda and salt with a hand whisk in a bowl, set aside.
- Using a stand mixer with the paddle attachment, cream butter, brown sugar and white sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition, then add vanilla.
- Add dry ingredients until just combined.
- Stir in chocolate chips.
- Line a large cookie sheet with wax or parchment paper, then drop rounded cookie dough using a medium cookie scoop or a heaping tablespoon. Â Add a few extra chocolate chips on top if desired. Â (You can just refrigerate the dough as is and form the rounded dough when ready to bake, but forming the dough before chilling will save you a lot of muscle work.)
- Cover with plastic wrap and refrigerate for 24-36hrs.
- When ready to bake, preheat oven to 350°F.  Line baking sheet with parchment paper.  Place 12 rounded cookie doughs 2 inches apart.
- Bake for 10 minutes or just until edges are golden brown.
- Let the cookies continue to bake on cookie sheet for 5 minutes before transferring to cooling rack and enjoy!
Notes
Store cookies in an airtight container for up to 5 days.