New York Times Bestselling Chocolate Chip Cookies

I have two favorite versions of Chocolate Chip Cookies. I have already posted the others called "Absolutely the Best Chocolate Chip Cookies". I came across this recipe from the New York Times months ago and was in love. Seriously dangerous recipe.... My husband LOVES them! They are big and gooey and crispy on the edges. Just delicious! I will be baking these Friday and selling them for $10/dozen. A little pricey, but so is baking them :( If you are not up for buying any, here is the recipe :) Enjoy!

The BEST Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie
Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 18 large cookies

Absolute best chocolate chip cookie you'll ever eat!

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
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 (I used Ghirardelli chocolate chips )
Sea salt

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with 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. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against 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 oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto 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 sheet to a wire rack for 10 minutes, then slip 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.
Notes

Recipe from Jacque Torres and The New York Times

*NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie