New York Times Chocolate Chip Cookies

Staff photo by KARIN DEVENDORF From left, three rows of Chocolate Chip Cookies made by Page Designer Amanda Hay and three rows of Karin's Christmas Cookies, made by Photographer Karin Devendorf.

Advocate-Tested Recipe

New York Times Chocolate Chip Cookies

Makes about 24 cookies. Recipe, provided by Amanda Hay, was adapted by the How Sweet Eats blog.

2 cups minus 2 tbls., or 8 ozs. cake flour

12⁄3 cups, or 8.5 ozs., bread flour

11/4 tsps. baking soda

11/2 tsps. baking powder

11/2 tsps. coarse salt

21/2 sticks unsalted butter

11/4 cups, or 10 ozs., light brown sugar

1 cup plus 2 tbls., or 8 ozs., granulated sugar

2 large eggs

2 tsps. vanilla extract

11/4 lbs. chocolate chips

1. Sift flours, baking soda, baking powder and salt, set aside.

2. Cream butter and sugars until light and fluffy, about five minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.

3. Refrigerate dough 24 to 36 hours. When ready to bake, preheat oven to 350 degrees. Drop spoonfuls of dough onto a baking sheet and sprinkle with sea salt. Bake 10 to 12 minutes.