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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 natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with 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. Drop chocolate pieces in and incorporate them without breaking them. 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.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Magic cookie bars are awesome,and easy

Graham cracker crumbs (you can crush your own to save money)

bag of chocolate chips

bag of butterscotch chips(if you want to jazz it up try peanut butter,white chocolate etc. but the butterscotch taste the most awesome)

bag of sweetened coconut

bag of crushed or sliced walnuts (you can substitute pecans or sliced almonds for a twist)

condensed milk

margarine

take a cookie sheet or a flat pan.Melt margarine and mix with the crumbs.spread it evenly and pack tightly to cover bottom of the sheet.Spread enough condensed milk to cover the crumbs (leave a framed crumb edge)

The milk is like the cookies glue.BE CAREFUL that you do not overly spread the milk ,it could cause the crumbs to come undone.play it safe by using a bit more then a can.

Next pour the coconut on the milk.this is a little messy,but use your hands to press it firmly down.Now is the fun part.chocolate and butterscotch chips get poured all over the top.press firmly down.Now add your nuts.

bake in oven @ 350 until the chips look hot,gooey and meltly.let cool then cut into squares.

hope this helped.xoxo

Hi, you can roll peeled bananas in choco. chips and then in chopped peanuts, and freeze them for a great snack. you can mix equal parts peanut butter and powdered sugar with a little butter, knead it like fudge, roll it into balls and dip them in chocolate for a candy treat - these are very sweet though, so it's best if you use peanut butter with no added sugar. You can incorporate a small amount of it into a Mexican mole sauce to spoon over chicken; you can dip biscotti or sugar cookies into it.