Best Chocolate Chip Cookies

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

Large, chewy chocolate chip cookies with a crisp edge; dough chilled 24–36 hours before baking in batches.

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prepPreheat oven to 350°F / 175°C
2 cups minus 2 tablespoons cake flour (240 g)	Sift flours, baking soda, baking powder & salt		Fold in dry ingredients until just combined	Fold in chocolate, wrap & chill 24–36 hrs	Scoop 6 mounds (3 ½ oz each) onto sheet	Sprinkle with salt, bake 350°F / 175°C, 18–20 min	Cool on sheet 10 min, then on rack
1 ⅔ cups bread flour (240 g)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse sea salt, plus more for sprinkling
1 ¼ cups unsalted butter (2 ½ sticks / 285 g)	Cream butter & sugars 5 min until very light	Beat in eggs one at a time, then vanilla
1 ¼ cups light brown sugar (285 g)
1 cup plus 2 tablespoons granulated sugar (225 g)
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (565 g)

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