New York Times Chocolate Chip Cookies

I believe that you can never have enough chocolate chip cookie recipes. 

The flours in this recipe makes this cookie have a different consistency but is very delicious!

 

2 cups minus 2 T. cake flour   \ can use all purpose flour if you
1 2/3 cups bread flour              / don't have the cake or bread flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 T. granulated sugar
2 large eggs
2 t. vanilla extract
2 1/2 c. chocolate chips (you can experiment with different kinds of chips like peanut butter chips, butterscotch, milk chocolate, semi-sweet chocolate, mint, white chocolate, etc.)

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 for 24-36 hours.  (Like I've said before, I don't think very far in advance so I don't refrigerate the dough but if I do, it's only for an hour or two.  They turn out just fine).  When ready to bake, preheat oven to 350 degrees.  Drop spoonfuls of dough onto baking sheet.  Bake for 10-12 minutes.