2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
16 ounces dark chocolate chips
1/2 cup sprinkles
dark or milk chocolate candy bars
Campfire® Red, White and Blue Roasters
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer fitted with the paddle attachment, 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.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in chocolate chips and sprinkles and mix until incorporated.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Use a large cookie scoop to scoop dough onto the prepared baking sheet.
Bake until golden brown but still soft, 14 to 18 minutes.
Allow cookies to cool on a wire rack. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
To assemble the Chocolate Chip Cookie S’mores, roast a Campfire® Red, White and Blue Roasters and sandwich it between cookies with a piece of chocolate.
Recipe by: My Baking Addiction
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