Copycat Sweet Martha's Cookies

• Refrigerated

  • 1 Egg, large
  • 2 Egg yolks

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 1 2/3 cups Bread flour
  • 1 1/4 cups Brown sugar, light
  • 3 cups Chocolate chips
  • 1 1/8 cup Granulated sugar
  • 1 1/2 tsp Sea salt, fine-grain
  • 2 tsp Vanilla extract

• Dairy

  • 2 1/2 sticks Butter, unsalted

• Other

  • 2 cups Minus 2 tablespoons cake flour

Found on cheaprecipeblog.com

Description

Ingredients

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons fine grain sea salt
• 2 1/2 sticks unsalted butter, at room temperature
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 1 large egg
• 2 egg yolks
• 2 teaspoons vanilla extract
• 3 cups chocolate chips

Directions

• In a large mixing bowl, sift all dry ingredients together. In a separate mixing bowl using a hand mixer, cream butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until incorporated. Combine dry and wet ingredients. Dont over mix. Add chocolate chips. Cover with plastic wrap and allow to sit in the fridge overnight, or up to 3 days. When ready to bake, preheat oven to 350F. To get the cookies just the right size, use a standard cookie scooper - then divide that amount in half. Place cookie dough balls evenly onto a baking sheet. Bake for 8 to 10 minutes, or until barely done. You want to under-baked these cookies slightly so they turn out soft and gooey.