The BEST Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie

Ingredients

•  2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
•  1 2/3 cups (8 1/2 ounces) bread flour
•  1¼ teaspoons baking soda
•  1½teaspoons baking powder
•  1 1/2 teaspoons coarse salt
•  1¼ cups (2½ sticks) unsalted butter
•  1¼ cups (10 ounces) light brown sugar
•  1 cup plus 2 tablespoons (8 ounces) granulated sugar
•  2 large eggs
•  2 teaspoons vanilla extract
•  1 1/4 pounds bittersweet chocolate (I use Ghirardelli chocolate chips)
•  Sea salt

Instructions

1. Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
2. Using a mixer fitted with the 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 and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. 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
3. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop six 3.15 ounce mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the sheet to a wire rack for 10 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. Eat warm, with a big napkin.

Notes

• NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie
• Recipe from Jacque Torres and The New York Times