• Cooking Time: 15
• Servings: 36
• Preparation Time: 30
• 2 cups (minus 2 T) cake flour (8 ½ oz)
• 1 cup + 2 tsp granulated sugar (8 oz)
• 1 2⁄3 cup bread flour (8 ½ oz)
• 1 ¼ tsp baking soda
• 1 ½ tsp baking powder
• 1½ tsp coarse sea salt
• 2 ½ sticks butter, unsalted
• 1 ¼ cups (10oz) light brown sugar
• 2 large eggs
• 1 ¼ lb semisweet chocolate chips
• 2 tsp vanilla extract

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
3. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
5. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
7. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
9. Drop chocolate chips in and incorporate them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. I roll the dough into logs, cover with cling wrap and refrigerate.
11. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet,
13. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (At Denver altitude 16 minutes is good for soft center cookies, 19 minutes for hard cookies)

Adapted from Jacques Torres’ recipe which is often called the New York Times Chocolate Chip Recipe. Makes outstanding cookies. I have heard that Famous Amos, when asked where he got his chocolate chip cookie recipe, stated that it was printed on the package of Toll House Chocolate Chips. "I just doubled the amount of chocolate chips in the recipe." I took a hint from Amos!