2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/4 pounds chocolate chips, at least 60%

Method:

To prepare the dry ingredients:

1. In a medium size bowl, add cake flour, bread flour, baking soda, baking powder, and salt. Whisk to combine then set to the side.

To prepare the wet ingredients:

2. In the bowl of an electric mixer fitted with a paddle attachment, or alternatively in a large bowl with a hand whisk, add butter and both brown and white sugar. Cream on medium – high speed until pale in color and light and fluffy, approximately 5 minutes.

3. Add eggs one at a time, scraping down the sides in between and mixing until just combined. Be careful to not over-mix.

4.     {C}Add vanilla, and mix again until just combined.

To finish the dough:

5. In one addition, add dry ingredients to wet, and on low speed, mix until just combined.

6. Add chocolate chips and mix on low speed until just incorporated, being careful to not over-mix.

7.  Using a 2-ounce cookie scoop or spoon, evenly portion the dough into 2-ounce portions. Place in an even layer on a parchment lined baking tray.

8. Cover tightly with plastic wrap and store in the refrigerator overnight.

To bake:

9. Preheat oven to 350ºF.

10. Transfer 6 pieces of cookie dough to a separate parchment lined baking tray. Bake in the preheated oven for 12 – 14 minutes, or until bottom edges are a light golden brown.

11. Remove from oven and allow to cool undisturbed on the baking tray for 5 – 10 minutes before transferring to a wire rack to fully cool.

12. If reserving dough for later use, place refrigerated pre-portioned cookie dough in a freezer zip-lock bag and freeze for up to 3 months. Don’t forget to label the bag with expiration date (3 months from today) and contents.  Also, make sure to note whether you added nuts or not.

13. When ready to bake, remove as many cookies as desired, and allow to dethaw at room temperature for 30 minutes before baking.  Note: Cooking temperature will stay the same but time will change. It’s best to start with 10 minutes and work your way from there.

14. Best served hot with a glass of ice-cold milk!

Kitchen Note:  I like to keep cookie dough stocked in my freezer for unannounced guests and for last minute hostess gifts ­­­– who doesn’t like cookie dough!

If time does not allow a 24-hour refrigeration window, they can be baked right away. Keep in mind that refrigeration doesn’t affect the cookies flavor but does help prevent them from running before they begin to bake.  With that being said, even if you can only spare an hour before baking them, it’s worth it!

As a side-note, most pastry chefs bake by weight as that is the truest and most honest measurement – think of the difference 1 cup of packed flour is compared to 1 cup of sifted flour. If you have a scale, I recommend making this recipe by the weight measurements provided.

And last but not least, please don’t blame me if you find yourself eating dough straight from the freezer! Just be mindful that the eggs are raw and should be consumed at your own risk.