The Consummate Chocolate Chip Cookie, Revisited

24 hrs 30 min (mostly chilling)Makes 18 5-inch cookies

Oversized butter cookies with bittersweet chocolate, chilled 24–72 hours for deep flavor and chewy texture.

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prepPreheat oven to 350°F / 175°C
prepLine baking sheets with parchment paper or nonstick mats
280 g unsalted butter, room temperature	Cream butter & sugars until light & fluffy, 3–4 min	Beat in eggs one at a time, then vanilla	Mix in baking soda, baking powder & salt	Add flour in short bursts until just combined	Fold in chocolate, bury exposed pieces	Chill, covered, 24–72 hrs (up to 5 days OK)	Form into 3 1/2 oz / 100 g balls	Arrange far apart on sheets, top with sea salt	Bake 350°F / 175°C, 12–17 min until golden	Cool on trays 10 min, transfer to racks
240 g light brown sugar
1 cup plus 225 g granulated sugar
2 large eggs
10 ml vanilla extract
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse or kosher salt
3 1/2 cups plus 445 g all-purpose flour
565 g bittersweet chocolate disks or fèves, at least 60%
Sea salt

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