Chocolate Chip Cookies

I am one of the few odd bakers out there who don't really like cookies, especially chocolate chip cookies. Call me crazy, but I just don't care for them! Until now. My take on them combines the richness of dark chocolate with the sweetness of milk chocolate, all topped with the flakiest of flaky sea salt. Adapted from the New York Times' recipe, I think this one is worthy of keeping in rotation and sharing with loved ones. Just be sure to have some cold milk handy.

Ingredients

8.5 ounces cake flour

8.5 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 butter, room temperature

10 ounces light brown sugar

8 ounces granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 lb chocolate (half milk chocolate and half bittersweet chocolate, at least 60% cacao content)

Sea salt for sprinkling

Preparation

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

2. Using a mixer fitted with a 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 combines, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

3. When ready to bake, prehead oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 3.5 ounce mounds of dough onto baking sheet, baking six at a time. Sprinkle with flaked sea salt and bake until golden brown but still soft, about 18 minutes.

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