3 cups, plus 2 tablespoons all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1¼ cups sugar
1¼ cups light brown sugar, firmly packed
1½ cups unsalted butter (3 sticks), softened
2 large eggs
1 tablespoon pure vanilla extract
2¾ cup dark chocolate chips or chunks
Heat oven to 375 degrees. Line baking sheets with parchment paper.
In medium bowl whisk flours, baking powder, soda and salt together until evenly combined. Set aside.
In a large bowl combine sugars and butter. Beat on low speed 1 minute until smooth. Add eggs and vanilla. Increase speed to medium and beat 2 minutes until light and smooth. Scrape bowl well.
Add flour mixture and mix on low speed just until thoroughly combined. Scrape bowl well. Stir in chocolate chips/chunks. Scrape bowl well.
Use 2-inch diameter scoop or drop dough by 2 tablespoons onto baking sheets 2 inches apart. Bake 12--14 minutes until cookies are light golden brown. Do not over bake.
Cool 5 minutes on pans before transferring to cooling rack. Store tightly covered.
Makes about 40 cookies.
Baker's hint: Do not substitute dark brown sugar as the molasses content is higher than regular light brown sugar.
Nutrition values per cookie: 226 calories, 12 g fat (7 g saturated), 30 g carbohydrates, 1 g fiber, 2 g protein, 29 mg cholesterol, 78 mg sodium.