The New York Times Chocolate Chip Cookies
from The New York Times
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 vanilla extract
1 1/4 pounds chocolate chips
Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.
When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet and sprinkle with sea salt. Bake for 10-12 minutes. (The original recipe calls for larger cookies and a longer bake time, but I use a bit less dough and shorten the time in the oven.