NY Times Cookies
Possibly the best chocolate chip cookies you will ever make
  • 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 bittersweet chocolate disks, at least 60 percent cocoa content
  • Sea salt.
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. 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.
  4. Drop chocolate pieces in and incorporate them without breaking them.
  5. 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.
  6. When ready to bake, preheat oven to 350 degrees (170 degrees Celsius).
  7. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  8. Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
  9. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  10. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
  11. Eat warm.
  12. Yield: 18 5-inch cookies.
Metric conversions: For the flour: 8.5 ounces = 241g For the sugar: 10 ounces = 283g 8 ounces = 226g You will need 282.5g of butter you will need approximately 500g of chocolate chips Other notes: I usually make you make 2 ounces cookies (57g) cookies as I found 3.5 ounce cookies are just a bit too big. for 2 ounce cookies you will need to bake them for 12-15 mins. All oven vary so keep an eye on the cookies. they are ready when the edges are slightly brown and starting to crisp up but the centre is still soft.they will harden upon cooling. if you use salted butter, dont add salt to the flour. Sometimes I sprinkle sea salt on the top before baking other times I dont. try it with both and see what you like best.
Recipe by Art of Baking at https://www.artofbaking.net/ny-times-chocolate-chip-cookies/