New York Times Chocolate Chip Cookies

Prep Time: 20 min Cook Time: 14 min Servings: Yield: 3 dozen Source:

Ingredients

2 cups minus 2 Tbsp (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse sea salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 Tbsp (8 ounces) granulated sugar

2 large eggs

2 tsp natural vanilla extract

1 1/4 pounds dark chocolate chips

Sea salt

Directions

Using a sifter or strainer, sift flours, baking soda, baking powder and salt into a medium sized bowl. Put off to the side.

Using a stand mixer fitted (with paddle attachment) or a hand mixer, cream butter and sugars together. About 5 minutes or until light colored. Add eggs, mix well. Add vanilla and mix well.

Add dry ingredients in batches and mix until just combined, 10 to 20 seconds. Do not overmix. Add dark chocolate and mixing to incorporate, try not to break them and don't overmix.

Transfer dough to another bowl or cover stand mixer bowl with plastic. Be sure to put plastic directly on dough to seal. Refrigerate for at least 24 hours before baking.

After the dough has chilled, preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Scoop 8-10 balls of dough using a 2 Tbsp cookie scoop and place onto a baking sheet. Be sure to leave at least 2 inches between each cookie dough scoop. Add sea salt lightly on top of each cookie and bake until golden brown, 13-15 minutes.

Place sheet on a cooling rack for 5 minutes, then remove cookies and place on another cooling rack to allow the cookies to cool even more. Repeat with the other cookie sheet. If baking several batches, rotate cookie sheets so that cold dough is placed on a cool cookie sheet.