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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T. Chocolate Chip Cookies   
    Categories: Cookies, Snacks, Chocolate   
         Yield: 18 servings   
       
         2 c  Minus 2 tb cake flour (8 1/2   
              - oz)   
     1 1/3 c  Bread flour (8 1/2 oz)   
     1 1/4 ts Baking soda   
     1 1/2 ts Baking powder   
     1 1/2 ts Coarse salt   
     1 1/4 c  Unsalted butter   
     1 1/4 c  Light brown sugar (10 oz)   
         1 c  + 2 tb granulated sugar (8   
              - oz)   
         2 lg Eggs   
         2 ts Natural vanilla extract   
     1 1/4 lb Bittersweet chocolate disks   
              - or fèves; at least 60%   
              - cacao content   
              Sea salt   
       
     Sift flours, baking soda, baking powder and salt into a   
     bowl. Set aside.   
        
     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. Dough may be used in   
     batches, and can be refrigerated for up to 72 hours.   
        
     When ready to bake, set oven @ 350ºF/175ºC. Line a   
     baking sheet with parchment paper or a nonstick baking   
     mat. Set aside.   
        
     Scoop 6 3 1/2 ounce mounds of dough (the size of   
     generous golf balls) onto baking sheet, 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, 18 to 20 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. Eat warm, with a big napkin.   
        
     Recipe from: Jacques Torres   
        
     Adapted by: David Leite   
        
     Yield: 1 1/2 dozen 5" cookies   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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