48 Hour Chocolate Chip Cookies

The title didn't lie! I'm going to be honest with you guys, these cookies do take a lot of planning in advance. But I promise it is worth every minute!

The BEST Chocolate Chip Cookies
A.K.A. New York Times Cookies
A.K.A. 48 hour Chocolate Chip Cookies


Ingredients:


2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 ⅔ cups bread flour (8 1/2 ounces)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt (I use Kosher)
1 ¼ cups unsalted butter (2 1/2 sticks)
1 ¼ cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
20 ounces (2 bags) Guittard Super Cookie Semi Sweet Chocolate Chips (found at Harmons)
Sea salt (I use Kosher for this also)


Directions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (I usually bake at about 48 hours) Dough may be used in batches and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, ( I use a food scale to be more accurate) making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 17 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

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