The New York Times Chocolate Chip Cookies

INGREDIENTS:
2 cups minus 2 tablespoons (8½ ounces) cake flour
1 & 2/3 cups (8½ ounces) bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons kosher salt
1¼ cups (10 ounces) (283.5g) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons vanilla extract
460g chocolate chips (of your choice) - i used half milk chocs, half real dark chocs
Sea salt, for sprinkling

(requires for dough to be chilled for at least 24hours)

MAKES: about 18 large cookies

Preheat oven at 175degsC
Bake at 160degsC for 20mins

(adapted from Jacques Torres)

Note: serve warm on the day itself for cookies to be chewy. i did realise that after keeping it in a ziplock bag for a few days, they were no longer chewy but a crunchy cookie - still delicious nonetheless. :)

Disclaimer: This is not a sponsored video. All opinions are my own. All products used in this video were purely because its what I had and I am in no way affiliated with those companies.