NEW YORK TIMES BEST CHOCOLATE CHIP COOKIE RECIPE

 

INGREDIENTS:

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds bittersweet chocolate, coarsely chopped

DIRECTIONS:

– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

– Add eggs, one at a time, mixing well after each addition.

– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

– Cool slightly on baking sheets before transferring to a wire rack to cool completely.