Ingredients
- 1 2/3 cups (208 grams) cake flour
- 1 2/3 cups (208 grams) bread flour
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/4 cups (284g) unsalted butter, room temperature
- 1 1/2 teaspoon coarse salt
- 1 cup (200g) granulated sugar
- 1 1/4 cup (10 ounces or 225g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 16 ounces (about 3 cups) chocolate chips or chunks
- Output: 45 dough balls ~35 grams each.
Instructions
- Sift flour, baking soda, baking powder, and salt into a bowl. It is advisable to do this 2-3 times so that the flour is saturated with oxygen.
- Cut the softened butter into cubes, combine with sugar and beat with a mixer until the mass becomes light and fluffy (about 5 minutes).
- Reduce the speed of the mixer and add 2 eggs and vanilla.
- Add the flour mixture and knead again until smooth.
- Pour the chocolate chips and knead with a spatula.
- Put the finished dough in a container and leave it in the refrigerator for 24-72 hours. Do not skip this step!!!
- Preheat the oven to 350ºF. Cover the pan with parchment paper. Using a spoon, place the dough balls at a distance from each other.
- Bake for 10-12 minutes, or until golden brown, chill on the wire rack and enjoy
Notes
- If you do not have a special cake flour, take bread flour, remove 2 tablespoons from the total amount and add 2 tablespoons of corn starch.
- Do not neglect the step of cooling the dough in the refrigerator. This can dramatically change the end result and cookies will not look presentable. During cooling, the dry ingredients absorb moisture well, resulting in a denser and richer dough. And warm dough balls will spread on the baking sheet and become thin.
- Leave some chocolate pieces to lay on top of the dough balls before baking.