The New York Times Chocolate Chip Cookie
1 2/3 Cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 Cups (10 ounces) light brown sugar
1 Cup plus 2 Tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
16 oz bittersweet chocolate chunks (original recipe calls fro 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content)
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Cream the butter and sugars together for 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. Stir in chocolate chunks.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- When ready to bake, preheat oven to 350 degrees.
- Scoop cookie dough onto a baking sheet and sprinkle each cookie lightly with sea salt.
- Bake until golden brown but still soft, 14-20 minutes, depending on the size of your cookies.
- Let cookies cool on the pan for 10 minutes before putting them on a wire rack to cool completely.