Print

Ingredients

Scale
  • 2 cups (minus 2 tbsp cake flour)
  • 1 2/3 cups bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 baking powder
  • 1/41/2 tsp table salt (I made this alteration, because I found the original recipe way too salty. See tips)
  • 1 1/4 cups unsalted butter (at room temperature)
  • 1 1/4 cups light brown sugar
  • 1 cup (plus 2 tbsp granulated sugar)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups chocolate chips (the original recipe calls for 1 1/4lb chocolate disks)

Instructions

  1. Sift together the flour, baking soda, baking powder and salt. Set aside.
  2. In a separate bowl, cream together the sugars and butter.
  3. Then add the eggs one at a time (mixing the batter well between each egg) to the sugar mix.
  4. Add the vanilla. Mix.
  5. Then add the dry mix to the sugar/egg mix. Mixing slowly, or you will have flour flying everywhere! Mix just to combine.
  6. Add the chocolate chips, and stir by hand.
  7. Now you have to do the hardest part…chill the dough for at least 24 hours! Just press on some plastic wrap against the dough, and refrigerate for at least 24 hours.
  8. When you are ready to bake them, preheat your oven to 350 degrees.
  9. Line a cookie sheet with parchment paper. This will help to prevent burnt bottoms and the cookies come off so easily. I love parchment paper!
  10. Scoop the cookie dough into golf ball sized chunks on to the cookie sheet. I used an ice cream scoop.
  11. Bake for 16-20 minutes. The longer you bake them, the harder they are. We like them chewy and soft, so start checking them at around 16 minutes.
  12. When they are done, remove them from the oven and transfer them to a wire rack, letting them cool for about 10 minutes.