NY Times Chocolate Chip Cookies

Sift together the dry ingredients (flour through salt). I just scraped mine through a fine strainer/sieve since my sifter isnt all that great. Set aside.

Use an electric mixer to combine the butter and sugars mixing until the mixture is very light, about 5 minutes. Mix in the eggs, one at a time. Add the vanilla. Reduce the speed to low, add the dry ingredients and, mix just until the dry ingredients are incorporated. Stir in the chocolate chips. Place the dough in an airtight container and refrigerate a minimum of 24 to 36 hours before baking (and up to 72 hours).

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.

For 5inch cookies, scoop six 3.25 ounce mounds of dough giant golf ballsized (I rolled mine into balls) onto a baking sheet, spacing them evenly apart. Dont try to fit more on the sheet or youll end up with cookies baking into each other. Dot some extra chocolate chips on top, if desired. Sprinkle each ball of dough with a small pinch of sea salt, if desired.

Bake until the edges are golden brown and the center is lighter and soft, 18 to 20 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer the cookies to a rack and let them cool completely. Repeat with the remaining cookie dough.

Tips

*If youd prefer to make smaller cookies, shape your cookie dough into small golf ballsize instead (2 ounces), and bake for 15 to 18 minutes.