Recipe adapted from NYT Cooking – New York Times
2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp salt
280g unsalted butter
1 1/4 cups brown sugar
1 cup + 2 tbsp sugar
2 tsp vanilla extract
570g chocolate chips
- 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. Drop chocolate pieces in and incorporate 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 180 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Using an ice cream scoop, scoop mounds of dough onto baking sheet. Bake until golden brown but still soft, 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies to 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.
Makes 27 cookies