The Best Chocolate Chip Cookie!

Ingredients

• 2 cups minus 2 tbsp cake flour
• 1 23 cups bread flour
• 1 14 teaspoons baking soda
• 1 12 teaspoons baking powder
• 1 12 teaspoons coarse salt
• 1 14 cups unsalted butter
• room temperature
• 1 14 cups light brown sugar
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups bittersweet chocolate or 3 cups dark chocolate chips

Instructions

1. **This amount of salt will give the cookie a strong salt flavor.
2. If you don't want that I recommend changing the amount and even type of salt to what you like.
3. 1.
4. In a large bowl, sift together flours, baking soda, baking powder and salt.
5. Set aside.
6. 2.
7. Cream the butter and sugars until very light, about 5 minutes.
8. Add the eggs, one at a time, mixing well after each addition.
9. Mix in the vanilla and mix until vanilla is gone.
10. Reduce the speed to low and slowly add the dry ingredients and mix until just combined.
11. About 10-15 seconds.
12. Drop in chocolate pieces and incorporate them without breaking them.
13. 3.
14. Take a large piece of plastic wrap and lay it on the counter top.
15. Put the dough on top and wrap the dough up in the plastic wrap.
16. 4.
17. Refrigerate for 24 to 36 hours.
18. 5.
19. When ready to bake, preheat oven to 350 degrees.
20. Line baking sheets with parchment paper.
21. Set aside.
22. 6.
23. Using your hands, break off the dough (it'll be kinda hard) into pieces to roll into golf sized balls.
24. Place them two inches apart on the baking sheet.
25. 7.
26. Bake the cookies 15 to 18 minutes or until golden brown but still soft.
27. Let stand for 5 minutes on the cookie sheet and then transfer to a wire rack to cool.
28. Enjoy!