New York Times Chocolate Chip Cookies

• minus 2 tablespoons cake flour2 tablespoon
• bread flour↗1.666667 cup
• baking soda↗1.25 teaspoon
• baking powder↗1.5 teaspoon
• coarse salt↗1.5 teaspoon
• sticks unsalted butter↗2.5
• light brown sugar↗1.25 cup
• plus 2 tablespoons granulated sugar1 cup
• large eggs↗2
• pure vanilla extract↗2 teaspoon
• bittersweet disks, at least 60 percent cacao content↗1.25 pound
• *Sea salt↗optional

  optional

Step-by-step instructions

1. 1

   Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. 2

   Using a mixer fitted with 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.

3. 3

   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.

4. 4

   When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

5. 5

   Scoop 6 3 1/2-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. 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. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.