daddyjay's chocolate chip cookies

in a bowl:
-3 c. all-purpose flour
-1 c. cake flour
-1 t. baking powder
-1 t. baking soda
-1 t. salt

(set aside)

in your mixer, cream:
-2 sticks of butter (softened)
-1 c. dark brown sugar
-3/4 c. sugar

add:
-2 eggs, 1 at a time
-2 t. vanilla (we use penzey’s single strength, but i’m tempted to buy double strength next time i’m sent.)

slowly add your dry ingredients, alternating with milk to your taste, usually 1/4 c. to 1/2 c.

add
-2 c. chocolate chips

i prefer to hand stir in the chocolate chips so i don’t over work the dough once the flour is in the dough

so says daddyjay.

*now eat some fresh dough, because that’s when it is best.

but don’t bake any yet.

put your dough in the fridge for at least 24 hours.

when you are ready to bake, turn on the oven – 300 degrees.

plop some dough down on a cookie sheet. (we use a scoop when we’re feeling fancy and want really good cookies and our favorite pans are all-clad cookie sheets.)

bake ‘em for 15 minutes and check them. we like them a little crispy on the outside, but soft on the inside. sometimes a minute or 2 more is needed, but it depends on the oven.

let them sit on the pan for a couple of minutes and transfer to a cooling rack.

pour a glass of milk (if you’re so inclined) and enjoy!

(did i miss anything, daddyjay?)

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