Chocolate Chip Cookies

It is time again for . This month I was paired with Laura of The Spiced Life. It would have been really easy for me to do a Indian recipie from her place as I saw delicious looking Indian dishes.
And to be honest I almost went for a Afghani chicken, but then I saw this chocolate chip cookie and fell in love with them.

Laura was not going to post about this delicious cookie as everyone in the blogsphere has been blogging about it as it was a recipe written in NY Times ( of course except for me, i didn't even know about it) But she too had falled in love with the recipe she thought she will post them too.

I am sending this to Susan of Foog blogga for her Eat christmas cookie 2, she is going to post the cookies here so we can make the cookies we like for the holidays. Last year she got more than 200 entries so let us ladies make sure that she can have 300 this year, positive thinking ladies :-)

Now back to the cookies from laura.

Good that she did it as now i too can make them.
If you want to have the originam recipe , you will find here

I did half the quantity. As i knew if i made them too much I would not be able to keep off them.

And ofcourse I didn't had enough brown sugar which was a real pity so used the normal white sugar.

I always have brown sugar at home but, i have been baking these days and din't notice that it was almost finished.

Also didn't use bread flour , used the normal flour, only bread flour i have here at home is splet.

The recipe says for keeping the dough in the fridge for atleast 24 hrs, i just kept them for 7 hours.
I never buy chocolate chips, I always buy these callebaut dark chocolate bars and then just chopp them into pieces.

No more shop bough chocolate chip cookies for me, these are just absloutley delicious.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
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 (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) (I used semisweet, 1 lbs discs and ¼ lbs chocolate chips since my discs came in a 1 lb box)
Sea salt.

I halfed this recipe.

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, preheat oven to 350 degrees. 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.