New York Times Chocolate Chip Cookies

Total Time: 25 hrs 20 mins Preparation Time: 25 hrs Cook Time: 20 mins

Ingredients

• 2 cups minus 2 tbsp cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt (you can use up to 1 1/2 tsp)
• 1 1/4 cups unsalted butter
• 1 1/4 cups light brown sugar
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 lbs semi-sweet chocolate chips (or you can use whatever chocolate you would like)
• sea salt, for topping (optional)

Recipe

• 1 in a medium mixing bowl, whisk together the flours, baking soda, baking powder, and salt.
• 2 in a large mixing bowl, cream together the butter and sugars until very light, about 5 minutes.
• 3 add in the eggs one at a time until each is well-combined with the butter mixture.
• 4 beat in the vanilla.
• 5 reduce the mixer speed to low, and gradually add in the dry ingredients. mix just until combined.
• 6 stir in the chocolate until well-distributed.
• 7 press plastic wrap against the dough and refrigerate 24 hours.
• 8 you can refrigerate the dough up to 72 hours, but any longer than that and i recommend rolling the dough into ready-to-bake cookie balls and freezing.
• 9 when ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• 10 form six balls of dough – the original recipe says 3.5 ounces each, but i took cheryl’s advice and made 3.15 ounce balls, and they were the perfect size.
• 11 place them on the parchment-lined baking sheet.
• 12 sprinkle lightly with sea salt if desired (i normally don’t), and then bake until the edges are browned, 18-20 minutes.
• 13 transfer the sheet with the cookies still on it to a wire rack to cool for 10 minutes.
• 14 then, slip the cookies off the sheet directly on to the rack to cool completely.