|17 oz||3 1/2 cup||17 oz (3 1/2 cup)||all-purpose flour||
|1 1/2 tsp||1 1/2 tsp||baking powder|
|1 1/4 tsp||1 1/4 tsp||baking soda|
|1 1/2 tsp||1 1/2 tsp||coarse sea salt (plus additional salt for sprinkling lightly on cookies)|
|10 oz||2 1/2 stick||10 oz (2 1/2 stick)||unsalted butter|
|10 oz||1 2/3 cup||10 oz (1 2/3 cup)||lightly packed light brown sugar|
|8 oz||1 cup||8 oz (1 cup)||granulated sugar|
|2 whole (large)||2 whole||large eggs|
|2 tsp||2 tsp||vanilla extract|
|18 to 20 oz||18 to 20 oz||bittersweet chocolate (cut into large chip-size chunks (I recommend chocolate with at least 60% cacao content and prefer Scharffen Berger or Callebaut.))|
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