Also, I never revised the recipe. It calls for two types of flour that not everyone has on hand, and honestly I think it's a bunch of fancy-schmancy nonsense because using all-purpose was definitely the best result I had. Now this recipe is straightforward, easy and pretty much no-fail guaranteed. You will love it. I promise.
Unless you don't like chocolate chip cookies and hate America or something. Then I just don't know what to tell you.
The New York Times Best Chocolate Chip Cookies
adapted from I Am Baker
makes about 3 dozen large cookies
3 2/3 cups all-purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips
Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough until easy to handle about 1-2 hours.
When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto lined baking sheet. Bake for 15 – 18 minutes, until golden brown on the edges but not quite set in the center. Cool on wire racks.