Chocolate chip cookies
yields about 24 cookies

250g - 2 cups cake flour
200g - 1.5 cups flour
1.5 tsp baking powder
1.25 tsp baking soda
1.5 tsp salt
250g - 1.25 cups light brown sugar
200g - 1 cup sugar
285g - 1.25 cups unsalted butter
2 eggs
2 tsp vanilla extract
550g - 2.6 cups chocolate (roughly chopped)

Sift the flours, baking soda, baking powder and salt into a medium bowl and set aside.
In a big bowl, cream the sugars and butter together until smooth and fluffy.
Add the eggs, one at a time. Mix well after each addition.
Stir in the vanilla extract.
Add the flours, baking soda, baking powder and salt. Mix with an electric mixer at low speed until just incorporated.
Stir in the chocolate and mix until evenly distributed.
Cover the dough with plastic wrap and place in the refrigerator for 24 to 36 hours.
Preheat oven to 175°C - 350°F - Gas Mark 4.
Scoop six 85g - 3oz balls of cookie dough at a time on a baking tray lined with baking paper.
Bake for 16 minutes, until golden brown but still soft.
Transfer to a wire rack and let cool for 10 minutes.