Monster Chocolate Chip Cookies

This is the chocolate chip cookie recipe that The New York Times made so incredibly popular. This is a monster of a cookie. It's recommended to weigh out a 3 1/2 oz of dough per cookie and has 4 bars of chocolate in the dough. They are thick and a bit cakey. Crip on the outside and chewy on the inside with giant chunks of bittersweet chocolate.
The pinch of flakey sea salt is mandatory.
​This recipe calls for equal parts of cake flour and bread flour. If you don't have these, King Arthur Flour All Purpose Flour will work fine.
Make sure to make these at least a day before you bake them because they need to be refrigerated for at least 24 hours.
​

INGREDIENTS

Yield: 1½ dozen 5-inch cookies

• 2 cups minus 2 tablespoons cake flour (8½ ounces/241 grams)
• 1⅔cups bread flour (8½ ounces/241 grams)
• 1¼teaspoons baking soda
• 1½teaspoons baking powder
• 1½teaspoons coarse salt
• 1¼cups unsalted butter (2½ sticks)
• 1¼cups light brown sugar (10 ounces/284 grams)
• 1 cup plus 2 tablespoons granulated sugar (8 ounces/227 grams)
• 2 large eggs
• 2 teaspoons natural vanilla extract (I would add a tiny bit more)
• 1¼ pounds (566 grams) bittersweet chocolate disks or fèves, at least 60 percent cacao content or 4 bars of Ghirardelli 60% bittersweet chocolate.
• Flaky sea salt

PREPARATION

Step 1
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Step 2
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. I had to dump my dough onto the counter and mix it by hand because the dough was fairly dry. Just don't over mix.
Weigh 3½-ounce mounds of dough (the size of generous golf balls). Place dough balls into a ziploc baggie or in Tupperware and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Step 3
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

​Step 4
​Place 6 dough balls onto baking sheet, these will spread out and you don't want them running into each other.  Bake until golden brown but still soft, 17 to 18 minutes. When you pull the tray out of the oven, slam it once on the counter. Sprinkle lightly with flaky sea salt (like Maldon sea salt)
​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.
Eat warm.