Name: Best Chocolate Chip Cookies
Ingredients: 2 cups (minus 2 Tbs. cake flour); 1 2/3 cups bread flour or unbleached all-purpose flour; 1 1/4 tsp. baking soda; 1 1/2 tsp. baking powder; 1 1/2 tsp. coarse kosher salt; 2 1/2 sticks (1 1/4 cups unsalted butter); 1 1/4 cups firmly packed light brown sugar; 1 cup (plus 2 Tbs. granulated sugar); 2 large eggs; 2 tsp. pure vanilla extract; 2 1/2 cups semisweet or dark chocolate chips; Sea salt (optional)

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Best Chocolate Chip Cookies

This old favorite is adapted from Jacques Torres popular recipe published in the New York Times.

Course Cookies

Cuisine Comfort Food

Ingredients

2 cups minus 2 Tbs. cake flour
1 2/3 cups bread flour or unbleached all-purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse kosher salt
2 1/2 sticks 1 1/4 cups unsalted butter
1 1/4 cups firmly packed light brown sugar
1 cup plus 2 Tbs. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
2 1/2 cups semisweet or dark chocolate chips
Sea salt optional

Instructions

In a large bowl, whisk together flours, baking soda, baking powder, and salt. Set aside.
Cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition.
Mix in the vanilla.
Add the dry ingredients and mix just until combined, 5 to 10 seconds.
Use a wooden spoon or rubber spatula to fold in chocolate chips.
Scoop golf ball size mounds of dough onto baking sheet and sprinkle lightly with sea salt, if desired. Bake for 18 to 20 minutes in 350 degree oven, preferably on a parchment lined baking sheet.
Makes about 2 dozen cookies.
Cool on wire rack. Dough can be refrigerated for 24 to 72 hours or frozen.