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Bittersweet Chocolate Chip Cookies

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Bittersweet Chocolate Chip Cookies

2 cups cake flour

1 2/3 cups bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 1/2 sticks Braum's unsalted butter, room temperature

1 1/4 cups brown sugar

1 1/4 cup granulated sugar

2 large eggs

2 teaspoons natural vanilla paste

1 1/2 (10 ounce) packages bittersweet chocolate chips (I use Ghirardelli)

1 cup pecans, chopped (optional)

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat mat. In a large mixing bowl beat together the butter and sugars till light and fluffy. This takes about 3-5 minutes. Do not skimp! In a medium sized bowl combine the cake flour, bread flour, baking soda, baking powder and salt. Whisk together lightly. Once the butter is done beating add in the eggs and vanilla paste and mix together for another minute. Add the flour mixture one cup at a time. Taking a moment to mix each cup in before adding the next. Continue till all of the flour is added. Slowly add in the bittersweet chocolate and mix till it is evenly distributed. You can now add the pecans at this point too!

To make evenly sized cookies use a cookie scoop or 1/4 cup measuring cup. Place rounded cookie dough portions onto baking sheet allowing at least 2 inches between the cookies. Lightly flatten with the palm of your hand (i mean LIGHTLY!) and then sprinkle with a smidgen of sea salt. Bake for 15-17 minutes or until wrinkled and lightly golden brown. Remove from the oven and place on parchment lined counter top or cooling rack. Enjoy with a big glass of milk!

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