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2 C. minus 2T cake flour

1 2/3 C bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

2 1/2 sticks unsalted butter - softened

1 1/4 C brown sugar

1 C minus 2T granulated sugar

2 large eggs

2 tsp vanilla

1, 10 oz bag chocolate chips

1, 10 oz bag dark chocolate chunks or chips (60% cocoa)


Preheat oven to 375

In a medium bowl, sift together flours, baking soda, baking powder & salt

In a large mixing bowl with whisk attachment, cream butter for 1-3 minutes, add sugars & vanilla, then add eggs.

Switch to paddle attachment & stir in chocolate chips (both kinds). Slowly add flour mixture until just incorporated (do not overmix).

Refrigerate dough for at least 30 minutes, to 24 hours. Shape dough into balls, place on cookie sheet and bake for 8-10 minutes (longer for larger cookies). They are done when they are domed and puffy. Sprinkle with coarse sea salt immediately after removing from oven. Cool on cookie sheet for at least 5 minutes before transferring to cooling rack. Enjoy!