The New York Times Chocolate Chip Cookies

FACEBOOK: http://www.facebook.com/cherrylanesCCC INSTAGRAM: @cherrylanesCCC 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.