Source: Camille T.
- 2 cups all-purpose flour, 240 grams
- 2 cups bread flour, 240 grams
- 2½ teaspoons salt, 15 grams
- 2½ teaspoons baking powder
- 1¾ teaspoons baking soda
- 20 tablespoons unsalted butter, melted, 284 grams
- 1¼ cups brown sugar, 265 grams
- 1 cup granulated sugar, 200 grams
- 2 large eggs
- 2 egg yolks
- 4 teaspoons vanilla extract
- 4 cups chocolate chips, 680 grams
- 1 c. toffee bits
- Mix the two flours, salt, baking powder and baking soda together in a bowl then set aside.
- Using an electric mixer, beat the melted butter, brown sugar and granulated sugar for about 2 minutes. Beat in the eggs, egg yolks, and vanilla extract.
- Stir in the flour mixture either by hand or on the lowest setting of an electric mixer.
Stir in the chocolate chips and toffee bits. The dough will be thick, so use a sturdy spatula, clean hands, or keep the mixer on low to finish combining. 
- Use a ½-cup measuring cup as a rough guide, then adjust to 6 ounces using a kitchen scale for best results. The dough balls should feel hefty (almost the size of a baseball).
Place the dough balls on a tray or plate and chill them in the fridge for 4 to 24 hours. (It’s much easier to portion the dough while it’s still soft, before chilling.)
- Place the balls of dough on a cookie sheet, spacing them 2 inches apart. Bake for 18 to 22 minutes. Let the cookies cool on the baking sheet.
I have tried these at all the temperatures and haven't landed on the perfect one. 375 degrees for 8 minutes is my best, but not perfect.
Next time I make these I want to use the scale for the flour and sugars. Maybe that will help. Or use the bread flour.
