Carol Ramos, The Pastry Chef's Baking
3-1/4 cups all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/4 cups sugar
1-1/4 cups firmly packed brown sugar
1-1/2 cups butter, softened
2 eggs
1 tablespoon vanilla
1 12-ounce package (2 cups) plus 1/4 cup extra semisweet real chocolate chips or chunks
1. In medium bowl combine flour, cake flour, baking powder and baking soda; set aside. In large mixer bowl combine sugar, brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs and vanilla. Continue beating, scraping bowl often until well mixed (1 minute). Reduce speed to low. Continue beating, gradually adding flour mixture, until well mixed (2 to 3 minutes). By hand, stir in chocolate chips.
2. Cover the dough and place it into the fridge until chilled, about 30 minutes. Heat oven to 375 degrees F.
3. Drop dough by 1/4 cupfuls 2 inches apart onto cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes; remove from cookie sheets.
Yield: 26 jumbo cookies
Source: Land O Lakes: Cookies
