YUP, it’s another Chocolate chip cookie recipe! But I assure you, once you try this recipe, it will become your “go to” chocolate chip cookie recipe, lol! When I first came upon this recipe, I believe almost 4 or 5 years ago, I was intrigued by the combination of cake and bread flour. To my surprise folks, I have to say, “THIS IS THE COOKIE”, hands down! It’s everything you’ll want in a cookie; crisp edges, chewy centers, salty, and sweet, YUM! 😛 The only downside about this recipe? You have to prepare the cookie dough a day in advance, giving the dough a chance to come together, allowing the butter to harden again and work it’s yummy goodness. But don’t let that deter you from trying this recipe, take my word for it; you’ll be so glad you did! 😉
2 cups Cake flour
1 2/3 cups Bread flour
1 1/4 tsp. Baking soda
1 1/2 tsp. Baking powder
1 1/2 tsp. Kosher salt
2 1/2 sticks unsalted Butter (1 1/4 cups)
1 1/4 cups Light brown sugar
1 cup + 2 Tbsp. Sugar
2 Eggs, large
2 tsp. Vanilla paste OR Vanilla extract
1 (12 oz. pkg.) Semi-sweet Chocolate chips
Maldon salt flakes OR regular Sea salt, optional
Start by sifting the cake flour. Once you’re done, take a measuring tablespoon and remove 2 Tbsp. from the bowl. Return this back to the package.
Next measure out the bread flour, baking powder, baking soda, and salt. Sift these ingredients. Set this aside for now while we prepare the other ingredients.
Next in a larger mixing bowl, I just used my stand mixer; measure out the butter and both sugars. Mix these ingredients together until creamy and light, about 5 minutes.
Now beat in the eggs, one at a time, making sure to beat thoroughly after each addition.
Add the vanilla paste or extract, whichever is fine.
Now add in the flour mixture all at once, mix on medium low speed, JUST UNTIL the flour has incorporated completely with the butter/sugar. Do not over mix!
Pour in the chocolate chips and mix just until combined, DO NOT OVER MIX your dough! Now tear off a sheet of plastic wrap and cover the cookies. Refrigerate the dough for a few hour, but preferably overnight. This apparently is an important step, but I get impatient at times and can’t wait. AND there have also been times when I’ve kept the dough in the refrigerator for 2 – 3 days, and it still worked fine.
ALRIGHTY! Now you’re ready to bake your cookies. Preheat the oven to 350 degrees. Line your cookie sheets with either parchment paper, a silicon liner, or lightly grease them. Set this aside. Using a LARGE ice cream or cookie scoop, scoop out cookie dough, a size slightly larger than a golf ball, and roll this in your hands. Place the balls of cookie dough balls about 2 – 3 inches apart, I was able to fit 6 large cookies on a cookie sheet and 12 regular sized cookies on the other.
This step is OPTIONAL! Before baking the cookies, sprinkle some flaked salt over the tops of each cookie, but do not overdo it! This is going on the concept of the “salty sweet” that’s pretty popular right now. I used Maldon (pictured in the background) flaked sea salt, but you can use regular sea salt as well.
Bake the larger cookies for about 18 – 20 minutes and about 12 – 15 minutes for the smaller ones. Adjust the cooking time according to your oven, since they all vary in temperatures. Once the cookies are done, carefully remove them right away onto a cooling rack. If you leave them on the cookie sheet to cool, they will cook even more and you’ll end up with “crunchy” cookies. Unless of course, you’re wanting a more crunchy cookie?