The New York Times Chocolate Chip Cookies

Measurements are approximate and only convert common kitchen units.

• Cake Flour

  2 cups minus 2 tbsp

  8.5 oz

• Bread Flour

  1.67 cups

  8.5 oz

• Baking Soda

  1.25 tsp

• Baking powder

  1.5 tsp

• Coarse Salt

  1.5 tsp

• Unsalted butter

  1.25 cups

  2.5 sticks, softened

• Light Brown Sugar

  1.25 cups

  10 oz

• Granulated sugar

  1 cup plus 2 tbsp

  8 oz

• Large eggs

  2

• Natural Vanilla Extract

  2 tsp

• Bittersweet Chocolate Disks

  1.25 lb

  at least 60% cacao

• Sea Salt

  1 pinch

  for sprinkling

1. 1

   Sift cake flour, bread flour, baking soda, baking powder, and coarse salt into a large bowl and set aside.

2. 2

   Using a mixer fitted with the paddle attachment, cream the butter and both sugars together until very light and fluffy, about 5 minutes.

3. 3

   Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. 4

   Reduce mixer speed to low and add the dry ingredients, mixing for 5 to 10 seconds until just combined. Do not overmix.

5. 5

   Drop in the chocolate disks and incorporate gently with a spatula or wooden spoon without breaking them.

6. 6

   Press plastic wrap against the dough and refrigerate for a minimum of 24 hours. For best results, age the dough for 36 to 72 hours.

7. 7

   When ready to bake, preheat oven to 350F and line a baking sheet with parchment paper.

8. 8

   Scoop 3.5-ounce mounds of dough (roughly the size of a generous golf ball) onto the baking sheet.

9. 9

   Ensure any chocolate pieces poking up are turned horizontally for even melting, and sprinkle lightly with sea salt.

10. 10

    Bake for 18 to 20 minutes until golden brown but still soft in the center.

11. 11

    Transfer to a wire rack to cool for 10 minutes before moving the cookies to another rack to cool further.