1 1/4poundsbittersweet chocolate feves, at least 60 prcent cacao
flaky sea salt
In a medium bowl, whisk together 2 cups minus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 1/2 teaspoons baking powder, 1 1/4 teaspoons baking soda, and 1 1/2 teaspoons kosher salt. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 1/4 cups unsalted butter, 1 1/4 cups light brown sugar, 1 cup plus 2 tablespoons granulated sugar and 2 teaspoons pure vanilla extract. Cream on medium-high speed until very light and fluffy, at least 5 minutes. After 5 minutes, add 2 eggs, one at a time, only adding the next egg when the previous one is fully incorporated. Reduce speed to its lowest setting and add the dry ingredients (from the 1st step) and mix until just combined — do not mix for more than 1 minute. At this point, it's okay to have a couple flour streaks left in the dough. Turn off the mixer and scatter 1 1/4 pounds bittersweet chocolate feves into the bowl, and use a rubber spatula to incorporate them throughout the batter. Press plastic wrap against the dough and refrigerate overnight, at least 24 hours.
Once the dough has been chilled for 24 hours and you're ready to bake the cookies, center a rack in the oven and preheat the oven to 350 (F). Prepare a baking sheet by lining with parchment paper or a nonstick baking mat.
Working in batches, use a cookie dough scoop or an ice cream scoop to measure out four 3.5 ounce mounds of dough, making sure to turn any chocolate pieces that are poking up horizontally to make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, around 18 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then use a metal spatula to carefully transfer the cookies onto another rack to cool for another 10 minutes. Repeat with remaining dough, baking in batches of 4 cookies. Eat warm.
a.k.a. The New York Times Chocolate Chip Cookie Recipe