Step 1

Place rack in center of oven with no other rack on the shelf directly above the center rack. Preheat oven to 400 convection bake or 425 regular bake. Let oven heat up for at least 20 minutes before baking.

Step 2

Cut the butter into tablespoons size pieces. Place the butter in the bowl of a stand mixer or a large mixing bowl. Turn the mixer to medium speed and beat butter, and sugars for about 1 minute until butter is broken up and starts to blend with the sugar.

Step 3

Add eggs, one at a time until mixed well. Keep the mixer speed on medium. Turn mixer off and add unsweetened cocoa, mix until cocoa is blended well. Scrape down sides of the bowl a couple of times during mixing.

Step 4

Turn mixer off. Add all purpose flour, cake flour, baking powder, baking soda and salt to bowl all at once. Pulse the mixer until the wet and dry ingredients are combined using low speed. Scrape down sides of bowl again.

Step 5

Fold in chocolate chips. Mix on low, or fold in with large spoon until chips are incorporated in dough.

Step 6

Scoop the cookies with hands onto a kitchen scale*, the cookies should weigh 6 oz each. There will be approximately 8-9 pieces of dough. If you are making minis, measure out to 3 - 3.5 ox size and refrigerate before baking to avoid excess spreading of dough.

Step 7

The large 6 oz cookies do not require refrigeration before baking. Bake the cookie sheets one at a time, 4-5 cookies per sheet at least 3 inches apart.

Step 8

Bake for 5-7 minutes on convection or regular bake. The cookies are done when a top crust is formed and the cookies no longer look wet. Do not over bake!

Step 9

If the cookie edges spread too much, use a small spatula and push the edges in while still hot to form circular shape. Let the cookies cool for 30 minutes before eating.