New York Times Chocolate Chip Cookies
- 2 cups minus 2 Tbsp. (8.5 ounces) cake flour
- 1 2/3 cup (8.5 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 Tbsp. (8 ounces) granulated sugar
- 2 larges eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate discs, at least 60% cacao content
- sea salt
Adapted from lickthebowlgood.blogspot.com
Sift flours, baking powder, baking soda and salt into a bowl. Set aside.
Using a mixer with a 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, about 5-10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough can be used in batches and may be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 (six) 3 1/2 ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally and chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle slightly with sea salt and bake until golden but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto a rack to cool for a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking the remaining batches the next day. Eat warm with a big napkin.