Chocolate Chip Cookies
makes 40 cookies
Adapted from Jacques Torres' recipe in NYT Cooking.
Sift dry ingredients into a bowl and set aside.
Cream butter and sugar together in a mixing bowl using the paddle attachment until very light; about 5 minutes.
Add eggs one at a time, mixing well. Then add the vanilla extract
Reduce mixer speed to low and add the dry ingredients. Mix for 5-10 seconds until incorporated, then turn off the mixer. Add the chocolate chips and incorporate by hand with a spatula.
Cover the dough with plastic wrap and let rest in the fridge for 24 hours.
Preheat the oven to 350° F.
Form the dough into 45 g balls on a lined baking sheet, sprinkle with salt, and bake for 15-17 minutes.