Chocolate Chip Cookies

Adapted from the Jacques Torres Secret Chocolate Chip Cookies from the New York Times.

INGREDIENTS:

• 1 pound butter

• 1 ¾ cups granulated sugar

• 2 ¼ cups brown sugar

• 4 large eggs

• 3 cups plus 2 tablespoons cake flour*

• 3 cups bread flour

• 2 teaspoons salt (1 tablespoon if using unsalted butter)

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 tablespoon vanilla extract

• 2 pounds chocolate chips

DIRECTIONS:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

2. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both the cake flour and bread flour, baking powder, baking soda, and vanilla; mix until well combined.

3. Fold in the chocolate making sure to distribute well.

4. Cover and refrigerate the dough overnight or for up to 72 hours.

5. Before baking, bring the dough out of the refrigerator for about an hour.

6. Preheat oven to 350º. Line baking sheets with parchment paper and set them aside.

7. Scoop cookies into 2.61 ounce balls and place three inches apart on the baking sheet. This will make 23 cookies.

8. Bake for 14 minutes until lightly browned. Cool slightly on baking sheets before transferring to a wire rack to cool completely.