The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies – The New York Times voted this the best chocolate chip cookie recipe of 2008. Try it and you’ll see why! – minus 2 Tablespoons Cake Flour ((8-1/2 ounces) (see "Cook’s Notes")), Bread Flour ((8-1/2 ounces) (see "Cook’s Notes")), Baking Soda, Baking Powder, Coarse Salt, Unsalted Butter ((2-1/2 sticks)), Light Brown Sugar ((10 ounces)), plus 2 Tbsp Granulated Sugar ((8 ounces)), Eggs, Vanilla Extract, Bittersweet Chocolate Disks ((or fèves, at least 60% cocoa content)), Sea Salt, Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
; 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.; Mix chocolate pieces in 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.: When ready to bake, preheat oven to 350 degrees.
; Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.; 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.; Eat warm, with a big napkin :).; For an extra-rich treat, dip half of each cookie in melted chocolate.; How many can you eat?; – I used all-purpose flour for both the cake flour and the bread flour.