New York Times Chocolate Chip Cookies - Variation

• 1 23 cups all-purpose flour
• 1 23 cups bread flour
• 1 14 teaspoons baking soda
• 1 12 teaspoons baking powder
• 1 12 teaspoons coarse salt (I used sea salt)
• 1 14 cups unsalted butter
• 1 14 cups light brown sugar, packed
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 8 ounces milk chocolate, chopped into chunks
• 4 ounces unsweetened chocolate, grated
• 8 ounces semi-sweet chocolate chips
• sea salt

1. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla.
4. Reduce speed to low, add dry ingredients (recipe calls for premixing these but I didn't) and mix until just combined, 5 to 10 seconds.
5. Stir all chocolate into dough using a wooden spoon.
6. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
7. Dough may be used in batches, and can be refrigerated for up to 72 hours.
8. When ready to bake, preheat oven to 350 degrees.
9. Line a baking sheet with parchment paper or a nonstick baking mat.
10. Set aside.
11. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie.
12. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes.
13. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more.
14. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

flour, bread flour, baking soda, baking powder, coarse salt, butter, light brown sugar, sugar, sugar, eggs, vanilla, milk chocolate, chocolate, semisweet chocolate chips, salt

Taken from www.food.com/recipe/new-york-times-chocolate-chip-cookies-variation-495940 (may not work)