Chocolate Chip Cookies (might be The Tuffy McCann?)

 Chocolate Chip Cookies (Tuffy McCann?)

from Ellen's kitchen, thanks to the NYT

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.   May now refrigerate or 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 1/4 cup of dough (large cookies, so 8 per sheet).  Sprinkle top of cookie with just a few grains of Kosher salt.

Bake:

• for 14 minutes until golden around the edges.  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!

Note:

• can also pre-scoop the dough and chill on parchment-lined baking sheet.  Then put balls in Ziploc bag in freezer for future baking.  Right from freezer to oven, following baking directions above, with a few more minutes added to baking time.