|forked from||The New York Times Best Chocolate Chip Cookie Recipe|
|8 1/2 oz||8 1/2 oz||cake flour||
|8 1/2 oz||8 1/2 oz||bread flour|
|1 1/4 tsp||1 1/4 tsp||baking soda|
|1 1/2 tsp||1 1/2 tsp||baking powder|
|1 1/2 tsp||1 1/2 tsp||coarse salt (such as kosher salt)|
|2 1/2 stick||2 1/2 stick||unsalted butter|
|1 1/4 cup||1 1/4 cup||packed (10 oz.) light brown sugar|
|1 cup||1 cup||plus 2 tbsp. (8 oz.) granulated sugar|
|2 whole||2 whole||eggs|
|2 tsp||2 tsp||vanilla extract|
|1 1/4 lb||1 1/4 lb||bittersweet/dark chocolate (i used a combination of ghirardelli 60% and hershey's dark chocolate chips)|
|sea salt (or kosher salt) for sprinkling|
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