Servings: 8 Cookies
- 2 cups (270g) All-Purpose Flour
- 1 1/4 cups (170g) Cake Flour
- 2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Kosher Salt
- 1 cup (230g) Cold Butter Cubed
- 2/3 cup (145g) Packed Brown Sugar
- 2/3 cup (135g) Granulated Sugar
- 2 cups (300g) Dark Chocolate Chips
- 2 Large Eggs, Lightly Beaten
- Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine flours, baking powder, baking soda, and kosher salt. Mix and set aside.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), cream cold butter on low speed until cubes lose half their shape, about 1 minutes. Add sugars and continue to cream for another minute. Add beaten eggs in 3 additions beating well between each addition and until fully combined and smooth
- Gradually add flour mixture and mix to combine. Add the chocolate chips right before the flour is fully combined, this will help incorporate the chocolate into the dough and prevent over mixing the dough.
- Make large balls of dough, about 6 ounces or ¾ cup each. Then place them into a tray and freeze for 2 hours. Let chill for 90 minutes.
- The cookies will spread during baking so make sure to only bake 4 cookies per baking sheet.
- Preheat oven to 375°. Bake one sheet of cookies at a time, for about 25 minutes or until the a slightly golden but insides are still slightly uncooked. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.
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