Ingredients for New York Times Chocolate Chip Cookies

• cake flour
• bread flour
• baking soda
• baking powder
• coarse salt
• unsalted butter
• light brown sugar
• granulated sugar
• eggs
• vanilla extract
• bittersweet chocolate, at least 60 percent cacao content
• Sea salt

How to Make Chocolate Chip Cookies

In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap.

Refrigerate for at least 36 hours and up to to 72 hours.

Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.