New York Times Chocolate Chip Cookies
Lightly adapted from NYT
- 8.5 oz cake flour
- 8.5 oz bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons coarse salt
- 1¼ cups butter (2½ sticks)
- 10 oz brown sugar
- 8 oz granulated sugar
- 2 eggs
- 2 teaspoons natural vanilla extract
- 1 pound chocolate chips
- Sea salt
Mix butter and sugars in stand mixer for 5 minutes. Add eggs and vanilla. Mix dry ingredients and add to butter/sugar. Stir in chocolate chips gently.
Form dough into balls and rest for 2 days minimum in the refrigerator (up to 72 hours). Bake at 350 for ~16 minutes, rotating at the halfway point (time depends on size of cookies).
