The New York Times Chocolate Chip Cookies!!

I am posting this direct from another blog called Red Spoon, as they are so outrageously good.

Adapted to use milk chocolate instead of bittersweet, as it’s more gooey!

Makes 1 1/2 dozen 5 inch cookies

2 cups minus 2 tbsp (8 1/2 oz) cake flour

1 2/3 cups (8 1/2 oz) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

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

1 1/4 cups (10 oz) light brown sugar

1 cup plus 2 tbsp (8 oz) granulated sugar

2 large eggs

2 tsp natural vanilla extract

1 1/4 lbs milk chocolate disks or feves

sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract. Reduce the speed to low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and fold them in without breaking them. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 3x 1/2oz mounds of dough (the size of generous golf balls!) onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Transfer the baking sheet to a wire rack for 0 minutes then slip the cookies onto another rack to cool a bit more.

Repeat with remaining dough,  or reserve dough, refrigerated, for baking remaining batches the next day.

Eat warm with a big napkin and a very tall glass of milk