New York Times Chocolate Chip Cookies

Ingredients

• •

  2 tsp vanilla extract

• •

  Sea salt flakes

Instructions

1. 1

   Sift the flours, baking soda, baking powder, and salt together.

2. 2

   In a mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes.

3. 3

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

4. 4

   Reduce speed to low, add the dry ingredients and mix until just combined, and then add the chopped chocolate.

5. 5

   Wrap the dough in plastic and refrigerate for 24 to 36 hours.

6. 6

   To bake, preheat oven to 350ºF. Line baking sheets with parchment paper or silpat.

7. 7

   Scoop 3-1/2 oz mounds of dough, approximately the size of a golf ball, and put 6 onto each prepared baking sheet.

8. 8

   Sprinkle lightly with sea salt and bake until golden, 18 to 20 minutes.

9. 9

   Transfer to a wire cooling rack.