new favorite from Bustle. It's billed as a Levain copycat and I've had good luck with those, most of the time.
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
3/4 cup + 4 teaspoons (6 ounces) dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
1 cup walnuts, toasted, optional (I left them out)
- In a medium bowl, whisk together bread flour, baking powder, baking soda and salt; set aside.
- Using an electric mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add brown sugar and granulated sugar; beat for another 1 to 2 minutes, until combined. Add the eggs, one at a time, and the vanilla, beating until just combined. Scrape down the sides of the bowl.
- Reduce the speed to low and gradually add the dry ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips and walnuts, if using.
- Portion the dough into slightly larger than golf-ball size. Cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees F. Space cookies evenly on baking sheets lined with parchment paper. Bake for 18 to 24 minutes or until edges are golden and middles are no longer raw or shiny. Cool for 5 minutes on baking sheets then transfer to wire racks to cool completely.