Recipe: NY Times Chocolate Chip Cookies

I haven't found a chocolate chip cookie recipe that I absolutely die over...and I've tried a lot!  
Except for on the back of Trader Joe's chocolate chip's bag, there is a yummy recipe that I love...
but Trader Joe's is about 1.5 hours away, so that recipe with those chocolate chips happens about every six months.

I "pinned" this recipe the other day via pinterest, and gave it a try.  

First off, the dough.  I could have eaten the whole bowl!

Second, the cookies are perfectly sweet...I think it's the coarse salt that adds just the touch.

Give it a try!  It won't dissappoint!  
Plus, NY Times picked this recipe as their favorite chocolate chip cookie.

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour

1 2/3 cups bread flour 

*I only used all purpose flour for my recipe.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips (I just eyeballed)

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer, 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.  (I didn't refrigerate)

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.


Any other chocolate chip cookie recipes out there I should try?