Chocolate Chip Cookies

The
New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all purpose flour for my recipe.

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 vanilla extract

1 1/4 pounds chocolate chips

*I used milk and semi sweet chocolate, then also went back and added Reece’s peanut butter chips.

Sift flours, baking soda, baking powder and salt
into a bowl and set aside.

Using a mixer with a paddle attachment, cream
butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
mixing until just combined. Fold in chocolate chips. Refrigerate dough for
24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough
onto baking sheet. Bake for 10-12 minutes.