Chocolate Chip Cookies ~ adapted from The New York Times
[Operation Skirt]
Sift 2 cups cake flour minus 2 tablespoons, 1 1/2 teaspoons baking powder,
1 1/4 teaspoons baking soda, 1 1/2 teaspoons kosher salt, and 1 2/3 cups bread flour.
Cream 1 1/4 cups softened unsalted butter, 1 cup plus 2 tablespoons granulated sugar, and 1 1/4 cups light brown sugar until light and fluffy. Add 2 large eggs at room temperature and 2 teaspoons vanilla extract. On low speed, gradually mix in the dry ingredients.
Fold in 1 1/4 pounds semi-sweet chocolate chips.
Refrigerate 24 to 36 hours.
Roll into balls or drop by spoonfuls onto a parchment-lined sheet and bake in a preheated oven at 350 degrees Fahrenheit for 10 to 12 minutes.
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