New York Times Chocolate Chip Cookies
INGREDIENTS
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2 cups minus 2 tablespoons (8½ ounces) cake flour
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1 & ⅔ cups (8½ ounces) bread flour
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1¼ teaspoons baking soda
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1½ teaspoons baking powder
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1½ teaspoons kosher salt
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1¼ cups (10 ounces) unsalted butter, at room temperature
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1¼ cups (10 ounces) light brown sugar
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1 cup plus 2 tablespoons (8 ounces) granulated sugar
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2 eggs
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2 teaspoons vanilla extract
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3 & ⅓ cups (20 ounces) dark chocolate chips, at least 60% cacao content
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Sea salt, for sprinkling
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