New York Times Chocolate Chip Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse salt
  • 2½ sticks (1¼ cups) unsalted butter
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1¼ pounds (20 ounces) bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used Ghirardelli bittersweet chocolate chips)
  • Sea salt (optional)
  1. Mix flours, baking soda, baking powder & salt together in a bowl. Set aside.
  2. Cream butter & sugars together until very light, about 5 minutes, using an electric mixer. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  3. Reduce speed to low, add dry ingredients and mix until just combined.
  4. Stir in chocolate chips/disks.
  5. Refrigerate for 24 to 36 hours in a sealed container. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  6. After waiting at least 24 hours, preheat oven to 350 degrees. Line a baking sheet with parchment paper or baking mat. Set aside.
  7. Scoop 6, 3.5-ounce balls of dough (about 2.5" in size) onto baking sheet.
  8. Sprinkle lightly with sea salt (optional) and bake for 18-20 minutes or until golden brown. Yields: 1½ dozen 5-inch cookies. Source: The New York Times