8 1/2 ounces bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp course salt
2 1/2 sticks unsalted butter
10 ounces light brown sugar
8 ounces white sugar
2 large eggs
2 tsps. Natural Vanilla extract
20 ounces 60% chocolate chips
Sea salt
*Sift flour, baking soda, baking powder, and salt into a bowl.
* Using a mixer, cream the butter and sugar together for five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and milk until just combined. Drop chocolate pieces in and incorporate them with out breaking them. Press plastic wrap against Joe and refrigerate for 24 hours. Dough may Be refrigerated for up to 72 hours
* When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper or nonstick mat, set aside.
* Scoop 2 1/2 ounce rounds of dough onto baking sheet. (Making sure to turn horizontally any chocolate pieces that are poking out it will make for a more attractive cookie)
* sprinkle lightly with sea salt and bake until golden brown but still soft about 18 minutes. Transfer sheet to a wire rack for 10 minutes then slip cookies onto another rack to cool a bit more. Repeat with remaining dough.
