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This recipe for chocolate chip cookies, posted by The New York Times in 2009, has taken many food blogs by storm. Not a traditional chocolate chip cookie at all, the recipe uses a combination of bread and cake flours to achieve a chewy, yet delicate texture. The dough is packed full of dark chocolate (no semisweet chips here!) and then is left to chill in the refrigerator for at least 24 hours (talk about a practice in patience!). Once youre ready to bake these babies, a whopping 3½ ounces of dough is rolled into a ball for each cookie, and then sprinkled with sea salt. These huge, gorgeous cookies look like they walked straight out of a high-end bakery, and taste even better!