The best chocolate chip cookie recipe I have ever tried (+Recipe)

RECIPE

1 pound | 450g unsalted BUTTER
1 3/4 cups GRANULATED SUGAR
2 1/4 cups LIGHT-BROWN SUGAR *** 4 large EGGS
3 cups BREAD FLOUR
3 cups plus 2 tablespoons PASTRY FLOUR * 1 tablespoon SALT
2 teaspoons BAKING POWDER
2 teaspoons BAKING SODA
1 tablespoon PURE VANILLA EXTRACT (or the seeds from 1 vanilla pod)
2 pounds best quality semisweet/bittersweet couverture chocolate, chopped into pieces, or chips **

Pastry flour is 1 cup bread flour, where 2 tablespoons of it is replaced by cornstarch
*
Cookie in photo has 70% uneven chocolate chips. If you chop yours, the crumbled darken the flour into a brownish color
*** You can make your own light brown sugar by adding 2 tablespoons of molasses per 1 cup of white granulated sugar, and mixing well
**** You may alter the amount of white and brown sugar while keeping the total amount stabile; more white sugar makes the cookies crisp, while more brown sugar makes them chewy.

0- Sift all dry ingredients together a few times
1- Cream room temperature butter and all sugar in order to beat air into the butter 2- Add eggs one at a time, and then the vanilla extract, make a slurry 3- Add your sifted dry ingredients in one go and mix quickly to combine, don't overmix or else gluten will form 4- Fold in your chocolate chips and mix, not on high speed, not too much 5- Cover the dough and refrigerate for 72 hours 6- Take our dough out of the refrigerator. give it 10 minutes to soften; using a 2 inch ice cream scoop spoon out equal sized balls (about 55 to 60 grams each)
A) Put them on a tray lined with baking parchment and freeze for 2 hours, bag them for 6-8 months B) Place 2 inches apart on a silpat lines / baking parchment lined cookie tray or your baking stone; bake at 180c for 13-15 minutes or until you see slight browning at the edges. Cool a few minutes on the tray, then transfer to a wire rack. C) Place a thumbnail sized caramel chew on top of cookies when there is about 4 minutes left in the baking time.

The 72 hours resting period is very important. If you don't thaw the cookie dough or let it come to room temperature; they won't spread too much. Also baking soda spreads, baking power puffs. For flatter cookies increase the amount of baking soda, for cakey cookies increase baking powder

/r/Baking Thread Link - i.imgur.com