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.