1 1/4poundsbittersweet chocolate disks or fèvesat least 60 percent cacao content (see note)
Sift the flours , baking soda, baking powder and salt into a bowl and set aside.
Using a mixer, 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 the speed to low, and add the dry ingredients and mix until just combined, about 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
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.
When you are ready to bake
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat.
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.
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer sheet to a wire rack to cool for 10 minutes.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
NY Times Chocolate Chip Cookies
Amount Per Serving (1 cookie)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.