My favorite cookies

A few years ago I had the best chocolate chip cookies from a friend but the recipe was a secret so I had to go on a search for my own awesome chocolate chip cookie recipe.  I finally found it.  Thank you Jenny!!!  
It is the New York Times Chocolate Chip Cookie Recipe.
The secret is the sea salt sprinkled on top.  So yummy.
I have a thing for sweet and salty...

I make them huge.  I like the affect of "oh my goodness those are HUGE cookies!!"  Plus, one is good enough for a Christmas present.  LOL.  Here's the recipe.  

(I have to admit the first time I made them I followed the recipe exactly.  Waited the whole day for them to stay in the fridge. 
Ugh...yeah...didn't do that the next time.  Couldn't wait.
They were FINE!)

new york times chocolate chip cookies

Yield: 18 very large cookies or 31 smaller cookies

Prep Time: 15 min + chill time

Cook Time: 18 min

ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used sea salt)
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups (10 ounces) packed light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated white sugar
2 large eggs
2 teaspoons vanilla extract
20 ounces bittersweet chocolate chips (I used semi-sweet)
extra chocolate chips, optional
sea salt (optional)

directions:

1. Sift together the dry ingredients (flour through salt). I just scraped mine through a fine strainer/sieve since my sifter isn't all that great. Set aside.

2. Use an electric mixer to combine the butter and sugars- mixing until the mixture is very light, about 5 minutes. Mix in the eggs, one at a time. Add the vanilla. Reduce the speed to low, add the dry ingredients and, mix just until the dry ingredients are incorporated. Stir in the chocolate chips. Place the dough in an airtight container and refrigerate a minimum of 24 to 36 hours before baking (and up to 72 hours).

3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.

4. For 5-inch cookies, scoop six 3.25 ounce mounds of dough- giant golf ball-sized (I rolled mine into balls) onto a baking sheet, spacing them evenly apart. Don't try to fit more on the sheet or you'll end up with cookies baking into each other. Dot some extra chocolate chips on top, if desired. Sprinkle each ball of dough with a small pinch of sea salt, if desired.

5. Bake until the edges are golden brown and the center is lighter and soft, 18 to 20 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer the cookies to a rack and let them cool completely. Repeat with the remaining cookie dough.

tips:

*If you'd prefer to make smaller cookies, shape your cookie dough into small golf ball-size instead (2 ounces), and bake for 15 to 18 minutes.