CHOCOLATE CHIP COOKIES

Adapted from the NYT cookie article.

Ingredients:
3 2/3 cups flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups dark brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 tsp natural vanilla extract
3/4 lbs bittersweet chocolate chips (60% cocoa)
Note: The original NYT recipe calls for more salt to be added to the batter *and* coarse salt to be sprinkled on top. I find that this is TOO MUCH salt. With just a tsp in the batter, if you use a coarse grain, you can definitely taste the little bursts of salt.

Makes 25 4in cookies.

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

Cream butter and sugars together in a separate bowl (NYT recipe calls for a mixer, I use a good ol' wooden spoon). Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Slowly add dry ingredients and mix until just combined. Drop chocolate pieces in and incorporate them without breaking them. I always put a little flour in the bowl before refridgerating - both under the dough ball and on top. Press plastic wrap against dough and refrigerate. I refridgerate no less than 2 hours, and the NYT recipe claims that 24 hours achieves the best cookie. I say there's a trade-off between having a great cookie now and having a slightly better cookie tomorrow... I'll take the cookie now, thanks. 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 spray lightly with baking spray.

Scoop dough roughly the size of generous golf balls onto baking sheets. Bake until golden brown but still soft, about 18 minutes. Cool on wire rack, serve warm.