I saw this recipe on A Tender Crumb and had to test it out. If you’ve got some free time over the holidays or need something fun to bring to an event, give these a shot!

Ingredients

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds bittersweet chocolate, coarsely chopped

 

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

Add eggs, one at a time, mixing well after each addition.

Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies.

{Recipe via A Tender Crumb}

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