Sift the flour, bread flour, salt, baking soda, and baking powder together into a large mixing bowl.
In a large mixing bowl. beat the butter, brown sugar and granulated sugar in until fluffy.
Mix in the eggs one at a time, then add the vanilla.
Mix in the flour mixture and mix until combined. Stir in the chocolate chips by hand. Shape into a log, wrap with plastic wrap and chill until firm 30 minutes – overnight.
Preheat the oven to 375 degrees F/190C. Cut the dough into 1 inch thick slices and place onto a cookie sheet two inches apart.
Bake until the cookies are golden brown around the edges but soft in the middle, about 10 - 12 minutes.
Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Recipe Update:The original recipe did not include bread flour. This was added to keep the cookies from flattening too much. If you were a fan of the original recipe, just omit the bread flour and add a half cup more of all-purpose flour.Tips:
Use ingredients that are room temperature. Room temperature eggs and butter combine easier with dry ingredients that are already at room temperature. The result will be a well-combined dough.
If your dough is so cold that it's hard after chilling, leave it at room temperature for 30 minutes before slicing or they won't spread in the oven.
Use an electric mixer for creaming butter. An electric mixer forces air into the butter in a way that’s almost impossible to do by hand. This will make the cookies lighter.
Stir in the dry ingredients by hand. Over mixing will make cookies tough and it’s easily done with electric mixers.
Don’t over bake your cookies. When chocolate chip cookies come out of the oven, they should be slightly underdone in the middle. Leave them to set on the hot cookie sheet for a few minutes before transferring them to a cooling rack.