Chocolate Chip Cookies

They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe.

Ingredients

• The
• New York Times Chocolate Chip Cookies
• 2 cups minus 2 tablespoons (8 1/2 ounces) cake
• flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• *I only used all purpose flour for my recipe.
• 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 vanilla extract
• 1 1/4 pounds chocolate chips
• *I used milk and semi sweet chocolate, then also went back and added Reece's peanut butter chips.
• 
  

Instructions

1. Sift flours, baking soda, baking powder and salt
2. into a bowl and set aside.
3. Using a mixer with a paddle attachment, cream
4. butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
5. mixing until just combined. Fold in chocolate chips. Refrigerate dough for
6. 24-36 hours.
7. When ready to bake, preheat oven to 350.
8. Drop spoonfuls of dough
9. onto baking sheet. Bake for 10-12 minutes.

source : chip-cookies/

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