Ingredients:
1 1\4 pounds bittersweet broken up chocolate pieces, at least 60% cacao or more.
1 2\3 cup (8 1\2 ounces) of bread flour
8 1\2 ounces cake flour
2 teaspoons natural vanilla extract
2 1\2 sticks (1 1\4 cups) unsalted butter
2 large eggs
1 1\2 teaspoons baking powder
1 1\4 teaspoon baking soda
10 ounces brown sugar
8 ounces granulated sugar
1 1\2 teaspoons course salt
Sea salt
1. Sift the flour, baking soda, baking powder and salt into a bowl.
2. In a separate bowl, cream the butter and sugars together. Using a mixer or hand mixer beat for 5 minutes until light and airy.
3. Add eggs one at a time and mixing well between each one.
4. Stir in the vanilla
5. Lower the speed, add dry ingredients. Mix for about 7 minutes. Everything should be mixed well.
6. Fold in the chocolate chunks.
7. Press cling film against the cookie dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated up to 72 hours.
8. When ready to bake, preheat oven to 180 degrees C. Line a baking tray with baking parchment paper or a baking mat.
9. Scoop 6, 3 1\2 ounces mounds of dough ( the size of golf balls) onto the baking sheet.
10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
11. Transfer to a wire rack and let cool.
12. Repeat with remaining dough
Yields about 18 cookies.