240g plain flour
240g strong white bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt
285g unsalted butter
285g light brown sugar
225g granulated sugar
2 large eggs
2 tsp vanilla extract
575g chocolate chips
Sift the flour, baking soda, baking powder and salt into a bowl, and set aside.
Cream together the butter and sugar, until very light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Stir through the sifted dry ingredients until just combined.
Add the chocolate chips, and stir until evenly distributed.
Wrap the dough in cling film, and leave to mature in the fridge for 24-48 hours.
Weigh out 50g pieces of cookie dough, and roll into balls.
Place on a lined baking tray for immediate baking, or into a freezer safe dish and then into the freezer.
Once the dough balls are frozen, they can be transferred into a freezer bag, as they will no longer stick together.
To bake, preheat the oven to 180c.
Place the dough balls on a baking sheet, with plenty of space between them.
Bake for approximately 15 minutes, until golden on the edges, and still soft in the middle.
Cookies baked from frozen will take an extra couple of minutes.
Leave the baking sheet to cool on a wire rack for 10 minutes before you attempt to remove the cookies. Once completely cool, store in an airtight container.