1) 2 1/4 c self-rising cake flour (see my recipe below or on it's own post)
2) 1 t baking soda
3) 1 c butter, soft
4) 3/4 c white sugar
5) 3/4 c brown sugar
6) 2 eggs
7) 2 t vanilla
8) 1 bag Ghirardelli Semi-Sweet Chocolate Chips (the best chips)
9) 1 c walnuts or pecans, chopped (optional - I didn't use them)
Make recipe for self-raising flour as if only using 2 cups but measure in the extra 1/4 c flour just to keep things simple. Add 2) to recipe and do all the sifting.
Cream together 3) to 7)
Stir in dry ingredients.
Stir in 8)
Drop by 1 inch balls onto parchment covered sheet.
Bake 375 8 to 9 mins till still soft at center.
Remove from sheet to rack to cool.
💜 These cookies are very light and soft because of the self-rising cake flour
Self-Rising Cake Flour
For each 1 c flour needed, measure 1 c into bowl, remove 2 T and replace with 2 T cornstarch.
Add 1/4 t salt and 1 1/4 t baking powder.
Sift together using super fine sifter (pic above) then sift again 6 more times!
Yes, that is 7 times all together.
I know it sounds like a lot but your cake will be dreamy light with a very delicate crumb.
Melt in your mouth smooth!
You can make this ahead in a larger amount, don't forget to sift several times again before using if it has been sitting.
For measuring your flour - gently scoop sifted flour into 1 c measure and level with knife.
If you are adding any more dry ingredients to the flour sift again to combine.
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