New York Times Chocolate Chip Cookies Recipe

Ingredients

• 3 1/3 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1 1/4 cups unsalted butter
• 1 1/4 cups light brown sugar
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 lbs bittersweet chocolate chips, at least 60% cacao content or
• 1 1/4 lbs bittersweet chocolate, disks at least 60% cacao content (Feves)
• sea salt

Instructions

1. Sift together 3 1/3 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons coarse salt in a bowl and set aside.
2. In a mixer fitted with a paddle attachment, cream together 1 1/4 cups unsalted butter and both sugars (1 1/4 cups light brown sugar and 1 cup granulated sugar) until the mixture is very light, about 5 minutes.
3. Add in 2 large eggs, one at a time, mixing well after each addition, then stir in 2 teaspoons natural vanilla extract.
4. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined, about 5 to 10 seconds.
5. Drop in 1 1/4 lbs of chocolate pieces and gently incorporate them without breaking them.
6. Press plastic wrap against the dough and refrigerate for 24 to 36 hours; the dough can also be refrigerated for up to 72 hours and used in batches.
7. When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper or a nonstick baking mat.
8. Scoop 6 mounds of dough (about 3 1/2 ounces each, the size of generous golf balls) onto the baking sheet, turning any chocolate pieces that are poking up horizontally for a prettier cookie.
9. Sprinkle the cookies lightly with sea salt and bake until golden brown but still soft, approximately 18 to 20 minutes.
10. Transfer the baking sheet to a wire rack for 10 minutes, then slip the cookies onto another rack to cool a bit more. Repeat with any remaining dough, or save the dough for baking later.