CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES
Found these on pinterest.  They are super yummy - but lots of work and takes advance prep.  I really, really liked the dough (uncooked).  Next time I might try it using flaxseed meal instead of the eggs so I can eat it raw :-)  Abagail said they were the best cookies she has ever had.  Wouldn't mind trying bittersweet chocolate in place of one of the semi-sweet.  In some of the comments people said they didn't put them in the fridge overnight and they worked just fine.
http://www.othersideoffifty.com/2010/08/new-york-times-chocolate-chip-cookies.html

Chocolate Chip Cookies (modified slightly from the New York Times)

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour (used all purpose)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks (used food processor but next time use knife)
4 ounces unsweetened chocolate, grated (used food processor - worked great!)
8 ounces semi-sweet chocolate chips
sea salt (didn't do - but after reading comments I want to try)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.