Yields about 18 cookies.
• 1 1/4 pounds bittersweet chocolate disks (60% cacao or more)
• 1 2/3 cup (8 1/2 ounces) of bread flour
• 8 1/2 ounces cake flour
• 2 tsps natural vanilla extract
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 2 large eggs
• 1 1/2 tsps baking powder
• 1 1/4 tsps baking soda
• 10 ounces golden brown sugar
• 8 ounces granulated sugar
• 1 1/2 tsps coarse salt
• Sea salt
1. Flours, baking soda, baking powder and salt all to be sifted into a large bowl and set aside.
2. In a separate bowl, use a mixer (preferably fitted with a paddle attachment) to make cream out of the butter and sugars – mix for approx 5 mins – it should be very light and airy.
3. Add eggs while mixing well between each addition.
4. Stir in the vanilla.
5. Lower the speed, add dry ingredients and mix approx 7 secs – should be mixed very well.
6. Drop chocolate pieces in and incorporate without breaking them.
7. 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.
8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
9. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
11. Transfer sheet to a wire rack for 10 minutes.
12. Slip cookies onto another rack to cool a bit more.
13. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
14. Serve warm.