Best Ever Chocolate Chip Cookies

I have had this chocolate chip cookie recipe in my back pocket for over a year but have been making so many other fun desserts I just haven't gotten to them. With so many bbq's and outings lately I needed a recipe that was going to make a lot and be easy to transport. And who doesn't like chocolate chip cookies? really, tell me if you are out there....but even if you do, I probably won't believe you. I also might send you some of these cookies to change your mind. I found this article/recipe in the New York Times last year and since I LOVE the NY Times I figured I would love these cookies as well. These are honestly the best chocolate chip cookies I have ever had and if the recipe had not already been published in a newspaper I would think about keeping the secret all to myself. The article is really quite interesting so check it out!

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet
chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. 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.
I prefer to make smaller cookies and scoop the mounds of dough out with a tablespoon or very small ice cream scoop. I bake them at 350° for 10-12 minutes. It will make about 6 dozen.

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