New York Times Chocolate Chip Cookies - Variation

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 2/3 cups all-purpose flour
• 1 2/3 cups 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
• 1 1/4 cups light brown sugar, packed
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 8 ounces milk chocolate, chopped into chunks
• 4 ounces unsweetened chocolate, grated
• 8 ounces semi-sweet chocolate chips
• sea salt

Recipe

• 1 using a mixer fitted with 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 (recipe calls for premixing these but i didn't) and mix until just combined, 5 to 10 seconds. stir all chocolate into dough using a wooden spoon. press plastic wrap against dough and refrigerate for 24 to 36 hours. dough may be used in batches, and can be refrigerated for up to 72 hours.
• 2 when ready to bake, preheat oven to 350 degrees. line a baking sheet with parchment paper or a nonstick baking mat. set aside.
• 3 the original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but i thought that made for an entirely too large cookie. so i dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.