36-hour Chocolate Peanut Butter Chip Cookies
3 dozen cookies
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cups unsalted butter (2 1/2 sticks)
- 1 1/4 cups light brown sugar
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 cups chocolate chips
- 2 cups peanut butter chips
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
Reduce speed to low, gradually add dry ingredients and mix until just combined. Mix in chocolate and peanut butter chips. Cover bowl with plastic wrap, pressing plastic wrap against dough. Refrigerate for 24 to 36 hours.
When ready to bake, preheat oven to 350 degrees.
Using a medium cookie scoop (2 Tbsp), scoop dough and place on a parchment lined sheet.
Bake for 10-12 minutes. Cool on rack. Serve with a big glass of milk!