I know your thinking, "Not another Chocolate Chip Cookie recipe". However, these cookies are amazing. The use of the bread and cake flours, and the bittersweet chocolate is AMAZING. And yes, I know thinking about this dough staying in the fridge for a day or two sounds like torture. But I promise it makes a difference. I got this recipe from a friend, she brought these to work one day. Lets say they were gone in no time. I am so thankful she shared with me, as this is my favorite Chocolate Chip Cookie!!!! Pictures to follow shortly, as I will be doing my holiday baking soon.
Preheat oven to 350 degrees. Use silicone baking mats or line your baking sheets with parchment paper.
Mix using your mixer with the paddle attachment, cream butter and sugars. Add eggs, one at a time, mixing well after addition. Reduce speed and add both flours, baking powder, baking soda, vanilla and chocolate; mix until well combined.
Using the larger cookie scoop, I use the on from Pampered Chef; scoop cookie dough onto baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 18-20 minutes (if you are baking larger cookies, if you scoop smaller cookies bake abou 13-15 minutes). Cool slightly on baking sheets before transferring to a wire rack to cool completely.
**PLEASE NOTE: This dough is better if you make a day or two ahead of time and keep in refrigerator.