new york times chocolate chip cookies

By Lulubelle

Ingredients

• 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 (I used sea salt)
• 1 1/4 cups unsalted butter (2 1/2 sticks)
• 1 1/4 cups (10 ounces) packed light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 20 ounces bittersweet chocolate chips (I used semi-sweet)
• extra chocolate chips, optional
• sea salt (optional)

Details

Servings 18

Preparation

Step 1

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

2. Use an electric mixer to cream the butter and sugars together until the mixture is very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Reduce the speed to low and add the dry ingredients. Mix just until combined, 5 to 10 seconds. Stir in the chocolate chips. Place the dough in an airtight container and refrigerate a minimum of 24 to 36 hours before baking (and up to 72 hours).

3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.

4. For 5-inch cookies, scoop six 3.25 ounce mounds of dough- giant golf ball-sized (I rolled mine into balls) onto a baking sheet, spacing them evenly apart. Dot some extra chocolate chips on top, if desired. Sprinkle each ball of dough with a small pinch of sea salt, if desired.

5. Bake until the edges are golden brown and the center is lighter and soft, 18 to 20 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer the cookies to a rack and let them cool completely. Repeat with the remaining cookie dough.

Tips:
*If you'd prefer to make smaller cookies, shape your cookie dough into small golf ball-size instead (2 ounces), and bake for 15 to 18 minutes.