Instructions

• Start by measuring all your ingredients accurately. This is crucial for achieving the perfect texture in your New York Times Chocolate Chip Cookies. Make sure your butter is at room temperature and your eggs are large and fresh.
• In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. This ensures that the leavening agents are evenly distributed throughout the flour.
• In a stand mixer, beat the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes. This step incorporates air into the mixture, which is essential for the cookies to rise properly.
• Add the eggs one at a time, beating well after each addition. Then mix in the pure vanilla extract until combined.
• Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
• Using a spatula, gently fold in the bittersweet chocolate disks until they are evenly distributed throughout the dough.
• For the best flavor and texture, cover the dough with plastic wrap and refrigerate for at least 24 hours. This resting period allows the flour to fully hydrate and the flavors to develop.
• When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
• Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets, leaving ample space between each cookie as they will spread.
• Before placing the cookies in the oven, sprinkle a touch of sea salt on top of each mound of dough. This enhances the flavor and adds a delightful contrast to the sweetness.
• Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy your freshly baked New York Times Chocolate Chip Cookies warm or at room temperature!