From Rondi Grey as she adapted from the adapters (New York Times, David Leite and Jacques Torres)
Use a kitchen scale for this. It’s easier.
8.5 ounces cake flour
8.5 ounces bread flour
1 1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
10 ounces unsalted butter, softened
10 ounces light brown sugar
8 ounces granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Combine flours, baking soda, baking powder, and salt in a bowl.
Whisk well; then set aside.
In large bowl of electric mixer, cream butter and sugars until light and fluffy, about 3 to 5 minutes. Mix in the vanilla. Scrape
down the sides of the bowl as needed. With mixer speed on low, add
dry ingredients until just combined. Add the chocolate chips and
Using a 1/3 cup measuring cup or equivalent
scoop/spoon, scoop dough onto cookie sheet. Chill for 24 hours or
up to 6 days.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Place mounds of dough on the baking sheet, spacing evenly and leaving room for them to expand.
Sprinkle with sea salt.
Bake until golden brown, but soft – 15 to 20 minutes.
Cool on rack.
Repeat with remaining dough.