NEW YORK TIMES CHOCOLATE CHIP COOKIES

3 2/3 cups minus 2 tablespoons fl our
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds chocolate chips

Sift fl our, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fi tted 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. Drop chocolate pieces in and incorporate them. 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 onto baking sheet. Bake until golden brown but still soft, 18 to 20 minutes.