The Perfect New York Times Chocolate Chip Cookies

Name: The Perfect New York Times Chocolate Chip Cookies
Ingredients: Yield: 1 1/2 dozen 5-inch cookies.; •2 cups minus 2 tablespoons (8 1/2 ounces) cake flour * leave the TBs in for high altitude*; •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

The Perfect New York Times Chocolate Chip Cookies was pinched from <a href="http://www.thesisterscafe.com/2011/03/secrets-to-the-perfect-chocolate-chip-cookie" target="_blank">www.thesisterscafe.com.</a>

INGREDIENTS

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Yield: 1 1/2 dozen 5-inch cookies.

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•2 cups minus 2 tablespoons (8 1/2 ounces) cake flour * leave the TBs in for high altitude*

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

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•1 1/4 teaspoons baking soda

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•1 1/2 teaspoons baking powder

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•1 1/2 teaspoons coarse salt

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•2 1/2 sticks (1 1/4 cups) unsalted butter

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•1 1/4 cups (10 ounces) light brown sugar

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•1 cup plus 2 tablespoons (8 ounces) granulated sugar

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•2 large eggs

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•2 teaspoons natural vanilla extract

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•1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)•Sea salt

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