*if you don't have emulsion just increase vanilla to a total of 2 teaspoons
PREPARATION
Sift together flours, baking soda, baking powder and salt into a medium sized bowl and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy.
Add eggs, one at a time, mixing between each addition until fully incorporated. Mix in vanilla and Princess Cookie & Cake emulsion.
Gradually add flour mixture, about half a cup at a time, mixing until just combined.
Remove paddle attachment and fold in chocolate chips with a spatula until evenly distributed.
Cover with plastic wrap and refrigerate for 24 to 48 hours before baking.
When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
Scoop 6 golf ball sized mounds of dough onto each baking sheet leaving approximately three inches between each cookie. Bake at 350 degrees Fahrenheit for 18-20 minutes until cookies are golden brown but still soft.
Repeat with remaining dough, chilling between each batch to prevent spreading.allow cookies to cool completely before storing in an airtight container.