Chocolate Chip Cookies (might be The Tuffy McCann?)

 Chocolate Chip Cookies - Tuffy McCanns

from Ellen's kitchen, thanks to the NYT

I am entertained by dreams, but don't believe they have much meaning.  However, I did wake up years ago remembering a dream about baking chocolate chip cookies.  Like many, I baked many many batches of Toll House chocolate chip cookies (although often using Ghirardelli chocolate chips) during our boys' childhoods.  They seemed perfectly delicious and were happily consumed.  In this dream I was a revisiting the classic cookie, had perfected it, and named it the Tuffy McCann.  
Upon waking, I wondered if perhaps I should really revisit the recipe and went on the hunt.  Starting with a New York Times recipe that had tens of thousands of reviews, I tweaked and modified and tested many batches on many audiences.  I think this may be The Tuffy McCann!  Enjoy!

Ingredients:

• 17 ounces All-Purpose Flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp kosher salt, plus more for dusting
• 1 1/4 cups (2 1/2 sticks, 10 oz) softened unsalted butter
• 10 ounces brown sugar
• 8 ounces granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 15 oz chocolate chips 

Sift:

• flour, baking soda, baking powder, and salt together.  Set aside.

Using mixer with paddle:

• cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Stir in vanilla.  Reduce speed to low, and add dry ingredients, mixing until just combined, about 5-10 seconds.  Add chocolate and mix just to combine.   

Form:

• cookies by scooping 1/4 cup of dough) and rolling into a ball.  

You may:

• bake now
• refrigerate and bake later
• refrigerate for a few hours, and then freeze, saving for future use (may need to add a few minutes of baking time)

Whatever you choice from above, when ready to bake, preheat:

•    oven to 350 degrees (325 convection).

Line:

• baking sheets with parchment and sprinkle a slight pinch of Kosher salt on the parchment where planning to put each ball of dough (large cookies, so 8 per sheet).  Do not flatten, but retain ball shape of dough.  Sprinkle top of cookie with just a few grains of Kosher salt.

Bake:

• for 14 minutes or until golden around the edges, mostly set in the middle.  Remove baking sheet from oven and let rest on cooling rack for 5 minutes, then remove cookies directly to rack for further cooling.  Wait to eat if you can!