Cookie category finalist for the WDRB in the Morning Blue Ribbon Bake-off. She says "I CONSTANTLY am getting asked to make these cookies, I've actually made them three times in the past 2 weeks!"
2 cups minus 2 tbsp cake flour (8 ½ oz) 1 2/3 cup bread flour (8 ½ oz) 1/3-2/3 cup cocoa powder of choice 1 ¼ tsp baking soda 1 ½ tsp baking powder 1 ½ tsp Kosher salt 2 ½ sticks unsalted butter (1 ¼ cup) 1 ¼ cup light brown sugar (10 oz) 1 cup plus 2 tbsp granulated sugar (8oz) 2 large eggs 2 tsp vanilla extract 1 ½ tsp red food coloring 1 ¼ lbs chocolate chips (usually a mix of milk and semi-sweet)
Sift flours, cocoa, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with a paddle attachment, cream butter & sugars together until very light, ~5 minutes. Add eggs, one at a time, mixing well after each egg. Stir in vanilla and food coloring. Reduce speed to low and add dry ingredients, mixing until just combined, ~5-10 seconds.
Mix in chocolate chips using a spatula, so as not to break the choc chips. Press plastic wrap firmly and securely against dough and refrigerate for 24 hours (up to 72 hours).
To bake, preheat oven to 350º. Line a baking sheet with Reynolds wrap. Form dough balls ~3 ½ oz and place on baking sheet (yes, they are big, but delicious!).
Sprinkle lightly with Kosher salt and bake ~16-18 minutes for soft cookies. Transfer to wire rack until cool. Enjoy!!