MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate
Yield: 18 servings

2 c Minus 2 tb cake flour (8 1/2
- oz)
1 1/3 c Bread flour (8 1/2 oz)
1 1/4 ts Baking soda
1 1/2 ts Baking powder
1 1/2 ts Coarse salt
1 1/4 c Unsalted butter
1 1/4 c Light brown sugar (10 oz)
1 c + 2 tb granulated sugar (8
- oz)
2 lg Eggs
2 ts Natural vanilla extract
1 1/4 lb Bittersweet chocolate disks
- or f+?ves; at least 60%
- cacao content
Sea salt

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

Using a mixer fitted with 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 combined, 5 to 10
seconds. Drop chocolate pieces in and incorporate them
without breaking them. 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, set oven @ 350+|F/175+|C. Line a
baking sheet with parchment paper or a nonstick baking
mat. Set aside.

Scoop 6 3 1/2 ounce mounds of dough (the size of
generous golf balls) onto baking sheet, making sure to
turn horizontally any chocolate pieces that are poking
up; it will make for a more attractive cookie. Sprinkle
lightly with sea salt and bake until golden brown but
still soft, 18 to 20 minutes. Transfer sheet to a wire
rack for 10 minutes, then slip cookies onto another rack
to cool a bit more. Repeat with remaining dough, or
reserve dough, refrigerated, for baking remaining
batches the next day. Eat warm, with a big napkin.

Recipe from: Jacques Torres

Adapted by: David Leite

Yield: 1 1/2 dozen 5" cookies

RECIPE FROM: https://cooking.nytimes.com

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