NY Times Chocolate Chip Cookies

Photo by Katie Kay

I saw this recipe on I am Baker and followed her sources to The New York Times, who she says picked these as their favorite chocolate cookies.  What intrigued me about these were the delicious looking pictures (I prefer flat cookies, not puffy ones) as well as the use of bread flour and cake flour.
This dough was SUPER light, almost a light cream color.  It also made a huge amount.  The cookies didn't brown much during baking and stayed fairly light in color.  They puffed a little during baking, and fell when they cooled so they were perfectly lumpy on their tops!
The New York Times Chocolate Chip Cookie
2 cups minus 2 Tbsp cake flour 1 2/3 cups bread flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 1 1/2 tsp kosher salt 2 1/2 sticks unsalted butter, softened 1 1/4 cups light brown sugar 1 cup plus 2 Tbsp granulated sugar 2 large eggs 2 tsp vanilla extract 1 bag semi-sweet chocolate chips 1/2 bag milk chocolate chips
Sift dry ingredients (first 5 above) together in a separate bowl; set aside.  Cream butter and sugars in a mixer until light and fluffy, about 3-5 minutes.  Add eggs and vanilla, scraping sides of bowl as needed.  Reduce speed to low and add dry ingredients, mixing until just combined.  Add chocolate chips and stir by hand to combine.
Refrigerate dough for 24-36 hours.
When ready to bake, bake at 350 for 10-12 minutes or until desired doneness is achieved.