One of my favorite chocolate chip cookies.

I've found the NY times chocolate chip cookie recipe to be a keeper. It always make chewy, thick cookies, that are chock full of chocolate chunks (or chips). The other time I posted the recipe (here), the cookies looked slightly different than those below. I may have baked them a tad too long. Oh, and the spread sheet of CCC recipes I was talking about. Well, let's just say it was getting a little too long. Plus, after a while the recipes all started to jumble up together in my head!

Anywho, I once again left out the sea salt on the cookies in the pictures. I've found a small, small, amount of salt actually does heighten the buttery chocolate-y goodness. I think last time I may have sprinkled a tad too much. Oops!

New York Times Chocolate Chip Cookie - From here
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 good quality chocolate
Sea salt.

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. (If making all at once set oven to 350˚F)
2. 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.
3. Add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
4. 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. 
5. Scoop 6 3 1/2-ounce mounds of dough the size of generous golf balls onto baking sheet. (You can make them whatever size) Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
6. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
7. Enjoy!