Originally published by David Leite in the New York Times
2 c minus 2 T (8½ ounces) cake flour
1⅔ c (8½ ounces) bread flour
1¼ t baking soda
1½ t baking powder
1½ t kosher salt
2½ sticks (1¼ cups) unsalted butter, at room temperature
1¼ c (10 ounces) light brown sugar
1 c plus 2 T (8 ounces) granulated sugar
2 large eggs
2 t natural vanilla extract
1¼ lb bittersweet chocolate disks, at least 60% cacao content
Sift together flours, baking soda, baking powder and kosher salt. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Gently stir in chocolate pieces by hand. Press plastic wrap against dough and refrigerate for 36 hours.*
Preheat oven to 350°. Line a baking sheet with parchment paper or silpat mat.
Scoop six 3½-ounce mounds of dough (a bit larger than a golf ball) onto baking sheet. For best appearances, flatten any chocolate pieces that are sticking up. Sprinkle lightly with sea salt and bake until golden brown, but soft, 18 to 20 minutes. Place sheet on a wire rack for 10 minutes, then remove cookies to another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, and make additional batches the next day. Serve warm.
*Dough may be used in batches, and can be refrigerated for up to 72 hours.