Ingredients

• 241g (2 cups) bread flour

• 241g (2 cups) cake flour

• 1 1 /4 tsp baking powder

• pinch of cream of tartar

• 1/2 tsp Kosher salt

• 1 1/4 tsp baking soda

• 285g (2 1/2 sticks) unsalted butter (10oz)

• 255g (1 1/4 cups) brown sugar

• 195g (1 cup) granulated sugar

• 2 large eggs

• 2 tsp natural vanilla extract

• 510g (about 3 cups - this will vary in cups due to the size difference of your choice of chocolate) bittersweet Chocolate disks, chips, chunks or fèves, about 60% cacao content (DO NOT USE HERSHEYS, NESTLE or other US type chocolate as these do not have 60% cacao)

Instructions

1. Sift first 6 dry ingredients together into a bowl.

2. Using another mixer bowl (using a paddle), cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each egg. Stir in vanilla. On low speed, add the dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chunks or pieces in and incorporate them without breaking them (I use a spatula). Press plastic wrap against Dough and refrigerate for 24 to 36 hours. Afterwards, either bake or freeze the dough,

3. Preheat oven to 350°F/175° C.

4. Place 2 1/2-ounce scoops of dough onto a silicone sheet lined cookie sheet. Bake until golden brown but still soft, 15-18 minutes. Remove and place on a cooling rack. Repeat with remaining dough, or keep dough refrigerated. Alternatively, you can shape the cookies then freeze on a tray and then place in a bag to keep frozen, to bake another time. To bake from frozen: place on cookie sheet and leave for an hour, then bake as instructed.

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