Delightfully Easy Chocolate Chip Cookies

Instructions

Preheat the oven to 350° F, line 3 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flours, baking soda and salt. Set aside.
Place the butter and both of the sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl with a spatula. With the mixer running on medium speed, add the eggs, one at a time, and mix until incorporated. Add the vanilla and mix. Stop the mixer again and scrape down the sides and bottom of the bowl once more. Add the dry ingredients all at once, and mix on low speed until the dough begins to come together. Stop the mixer again and give the sides of the bowl a quick scrape again to release any clinging flour, then add the chocolate chips and mix just until blended.
Scoop the cookie dough out in levelled 1/4 cup scoops (a spring-loaded ice cream scoop works perfectly for this), roll into a ball and gently flatten the cookie slightly. Place on the first cookie sheet. Repeat with the remaining dough, being sure to place no more than 6 cookies on each cookie sheet, as they’ll spread while they bake.
Place the first two trays in the oven and bake until the edges are a light golden brown, about 12-15 minutes. The middle of each cookie should look lighter than the edges, which ensures a perfectly soft center. Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes, before carefully scooping them up with a spatula/cookie lifter and placing them on a wire rack to cool completely. Repeat these steps with the last baking sheet. Cookies will keep in an airtight container for 2-3 days

Notes

If you glance at the recipe, you may notice that I use a combination of both all-purpose flour and bread flour and the reason for that is that bread flour does magical, wonderful things to cookies! Let me explain. Bread flour has a higher protein content than all-purpose flour, and the higher the protein content in your cookie, the chewier they’ll be! I don’t know about you, but I go crazy for a cookie that’s ever-so-slightly crispy around the edges and soft in the middle, which is just what these are.