2cups minus 2 tablespoons cake flour(8 1/2 ounces)
1 2/3cupsbread flour8 1/2 ounces bread flour
1 1/4teaspoonsbaking soda
1 1/2teaspoonsbaking powder
1 1/2teapoonscoarse salt
1 1/4cupsunsalted butter
1 1/4cupslight brown sugar10 ounces
1cup plus 2 tablespoons granulated sugar8 ounces
2teaspoons vanilla extract
1 1/4pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted 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, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day I hope you will find that these are the best chocolate chip cookies, I have had several batches of these, I really find for me, these are the best chocolate chip cookies ever.