Распечатать
E-mail
 |
Ингредиенты
- 8½ ounces (2 cups minus 2 tablespoons) cake flour
- 8½ ounces (1⅔ cups) bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 10 ounces (1¼ cups) unsalted butter, at room temperature
- 10 ounces (1¼ cups) light brown sugar
- 8 ounces (1 cup + 2 tablespoons) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2½ cups semisweet chocolate chips
View Full Recipe at Brown Eyed Baker
%20and%20place%20on%20the%20baking%20sheet,%20leaving%20at%20least%202%20inches%20of%20space%20between%20balls%20of%20dough.%20Bake%20until%20the%20edges%20of%20the%20cookies%20are%20light%20brown%20and%20set,%20but%20the%20centers%20still%20look%20pale,%20about%2015%20to%2017%20minutes.%20Cool%20the%20cookies%20on%20the%20baking%20sheet%20for%2010%20minutes,%20then%20transfer%20to%20a%20wire%20rack%20to%20cool%20completely.%20Leftover%20cookies%20can%20be%20stored%20in%20an%20airtight%20container%20at%20room%20temperature%20for%20up%20to%203%20days,%20or%20wrapped%20in%20plastic%20wrap,%20placed%20in%20a%20freezer%20bag%20and%20frozen%20for%20up%20to%203%20months.%3C/p%3E){kind=link}