New York Times Chocolate Chip Cookies

I think one of the reasons my husband loved me during our college days was because I made him homemade chocolate chip cookies. He adored them, although I'm pretty sure I used the recipe from the back of the Nestle bag. His friends loved Kerry cookies as well.

I still break out that recipe every now and then, when I can break myself from exciting new recipes like this cookie version from Brown-Eyed Baker. These are fabulous! Topping the cookies with a sprinkling of sea salt adds a whole new dimension, and I love how large these cookies are! I think these will be one of the reasons my husband loves me now, all these years later.

Note: Definitely use a scale for these bad boys.

New York Times Chocolate Chip Cookies
2 cups minus 2 Tbsp. (8 1/2 oz.) cake flour
1 & 2/3 cups (8 1/2 oz.) bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/4 cups (10 oz.) unsalted butter, at room temperature
1 1/4 cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 eggs
2 tsp. vanilla extract
3 & 1/3 cups (20 oz.) dark chocolate chips, at least 60% cacao content
Sea salt, for sprinkling

Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, and then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.

Press plastic wrap against the dough, and refrigerate for at least 24 hours, up to 72 hours. When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a small baseball) and place on the baking sheet. Repeat until you have four mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, and then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days. Makes about 18 cookies.

Recipe from The New York Times