New York times Chocolate Chip Cookies (from the NYT of course!)
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
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 pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content (see note below)
*Sea salt - i used the normal cooking salt. my recommendation is either use real sea salt or nothing at all
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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. - i froze my cookie dough for 24 hours instead; after mixing, i divided my cookie dough into balls (the way i would bake them), placed them on a greaseproof baking sheet and let them harden (uncovered) in the freezer before transferring them into a zip-lock bag for further storage.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Arrange the cookie dough balls on the baking mat, space them about 4 cm from each other. Sprinkle lightly with sea salt and bake until golden brown but still soft, 20-25 minutes (30 min for a crispier cookie). Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough.