New York Times Chocolate Chip Cookies

Chocolate Chip Cookies (modified slightly from the New York Times)
                                                                                    Recipe Cut in Half in Red

I have made these with all all-purpose flour when I didn't have bread flour on hand. No problems. Just combine the amounts.

2 1/2 sticks (1 1/4 cups) unsalted butter (1 1/4 sticks)
1 1/4 cups (10 ounces)  brown sugar (1/2 c and 2 T)
1 cup plus 2 tablespoons (8 ounces) granulated sugar (1/2 c and 1 T)


2 cups minus 2 tablespoons (8 1/2 ounces) all-purpose flour (1 cup minus 1 Tablespoon)
1 2/3 cups (8 1/2 ounces) bread flour (1/2 cup and 1/3 cup)
1 1/4 teaspoons baking soda (1/2 tsp and 1/8 tsp)
1 1/2 teaspoons baking powder (3/4 tsp)
1 1/2 teaspoons salt  (3/4 tsp)

2 large eggs (1)
2 teaspoons natural vanilla extract (1tsp)

8 ounces semi-sweet chocolate chips (4oz.)
4 ounces unsweetened chocolate, put into a baggie and pound until into shavings (2oz.)
8 ounces white chocolate chips  (4oz.)
sea salt to sprinkle on before baking  ( I used regular salt as that's all I had)

1. Cream butter and sugars together until very light, about 5 minutes. Add eggs and vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Wrap with plastic wrap, forming a log  and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

2. When ready to bake, preheat oven to 350 degrees.  Slice into 1/2 inch wide slices and bake on silpat  for 10-12 minutes until lightly golden.

This makes a ton of cookies. I freeze half of it.