French Vanilla Chocolate Chip Cookies

• 1 3/4 cups 2 Tbsp (8.5 ounces) cake flour
• 1 2/3 cups (8.5 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons Kosher salt
• 1 cup dark chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup walnut halves (measure whole then chop finely; I used a food processor)
• 1 1/4 cups (2 1/2 sticks) unsalted butter, cold then melted in microwave 30 seconds
• 3/4 cup dark brown sugar, packed
• 3/4 cup light brown sugar, packed
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs, whisked lightly

1. Microwave cold butter for 30 seconds (or use room temperature butter). Beat the sugars and butter on medium speed for 3-5 minutes or until light and fluffy.
2. While the sugar and butter are mixing, combine the dry ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt in a medium bowl. Stir in chocolate chips and walnuts. Set aside.
3. Add vanilla extract to butter mixture and mix for 30 seconds. Slowly add flour mixture to dough (I add in three separate batches, scraping down sides in between each batch). Mix just until combined.
4. Whisk eggs lightly in separate bowl. Add to dough and stir until fully combined. Do not over mix.
5. Cover the dough with plastic wrap and refrigerate for about 2 hours (until completely chilled) or overnight.
6. Bake at 350 for 9-11 minutes. The key is removing them before they are overdone. Edges will be golden brown in color and middle will be set but may appear slightly underdone. This is okay -- resist the urge to leave them in the oven. Remove from oven and leave on baking sheet for 5-10 minutes then transfer to cooling rack.

cake flour, bread flour, baking soda, baking powder, kosher salt, chocolate chips, chocolate chips, walnut halves, unsalted butter, brown sugar, light brown sugar, sugar, vanilla, eggs

Taken from food52.com/recipes/27916-french-vanilla-chocolate-chip-cookies (may not work)