- 2 cups minus 2 Tbsp. cake flour
- 1 2/3 cups bread flour
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt, such as kosher
- 1 ½ sticks unsalted butter, softened
- 4 ounces cream cheese, room temperature
- 1 ¼ cups packed light brown sugar
- 1 cup plus 2 Tbsp. granulated sugar
- 2 large eggs (room temperature)
- 2 tsp. vanilla extract
- 20 oz. good quality semi sweet chocolate chips/chunks/discs (or milk chocolate chopped into large chunks.)
- 2 cups toasted pecans, chopped
- Combine flours, baking soda, baking powder, and salt in a bowl. Put dry ingredients through a sieve to sift them together. Set aside
- Using a mixer fitted with paddle attachment, cream butter, cream cheese, and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low/stir; then add dry ingredients, and mix until just combined. Add the chocolate chips and pecans, and mix briefly to incorporate. Place in an airtight plastic container, and refrigerate for 24 to 36 hours. Once chilled, you can bake or scoop dough balls to freeze for later baking.
- When you’re ready to bake, preheat oven to 180°C. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
- Now here is where you have to decide what size to make the cookies (unless you made the balls earlier for freezing). Probably about 3 tablespoons. Bigger is probably better with these cookies.
- Place scoops onto parchment lined cookie sheets and leave about 2 inches between cookies. Bake cookies for 12-14 minutes or until puffed and browned at the edges. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.