8 1/2 ounces bread flour
8 1/2 ounces cake flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
10 ounces light brown sugar
8 ounces granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds 61% Valrhona or Callebaut chocolate
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 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. Scoop dough using a 2 ounce disher; slightly smash ball to form a thick disc. Place dough in an airtight container, use plastic wrap between layers, and refrigerate for 24 to 36 hours (dough can also be frozen for up to 30 days).
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place cookies on sheet and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 1-2 minutes, then slip cookies onto another rack to cool. Serve warm. Makes 18-24 cookies.
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