These are the Chocolate Chip Cookies of my youth. They are a soft, tender, chewy brown sugar cookie that is packed with chocolate chips. The cake flour makes them extra soft!
Preheat your oven to 375°. Combine the flour, cake flour, baking soda and baking power; set aside.
Combine butter, granulated sugar and brown sugar, and beat until creamy. Add eggs and vanilla; mix thoroughly. Slowly add flour mixture until well mixed (3-4 additions); then stir in chips.
Make large balls of dough (approximately the size of half a lemon) if you are baking them now, or smaller balls if you are going to freeze them and bake them later.
Bake at 375° for 12.5 minutes or until the outsides have browned but the centers still look soft. My cookies do not look done when I remove them from the oven. Cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Video
Notes
If you are baking them from frozen, place desired number of frozen dough balls on a cookie sheet and bake 10+ minutes. I would start checking at 10 minutes. One word of caution from someone who always has frozen sugar cookie dough and chocolate chip cookie dough on hand, these little frozen chocolate chip balls are very, very hard to resist and rarely make it back on a cookie sheet in my house!Yield: 26 cookiesAdapted from Nestle Toll House