Best Chocolate Chip Cookies EVER!!!

Check these out........

I had heard all over the internet how incredibly good these cookies are and just had to try them. I got the recipe I used via Pinterest, and the name of the blog isn't on the page I printed...... this isn't my original recipe I'm just reposting it.  Beware.....you MUST use cake & bread flour & MUST refrigerate the dough 24-36 hours before you bake them...........

Chocolate Chip Cookies (modified version from the New York Times)
2 cups minus 2 tablespoons cake flour....you MUST use cake flour!!!!
1 2/3 cups bread flour.......you MUST use bread flour!!!
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (kosher salt)
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
*4 ounces semi-sweet chocolate, chopped into chunks
*12 oz bag milk chocolate chips......use high quality chocolates!!!!

1.  Sift flours, baking soda, baking powder, and salt into bowl. Set aside.
2.  Using a mixer, cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Stir in vanilla.
Reduce speed to low, add dry ingredients and mix until just combined.  Stir all chocolate into dough and REFRIGERATE for 24 to 36 HOURS.  DO NOT SKIP REFRIGERATION!!!!  Dough may be refrigerated up to 72 hours.
3.  When ready to bake, preheat oven to 350 degrees.  Line baking sheets with parchment paper or nonstick baking mat.
4.  I made my cookies with the smallest pampered chef dough scoop.....about a tablespoon size.  Bake cookies until light golden brown, but still soft, 10-12 minutes.  Transfer sheet to wire rack for 3-4 minutes, then slip onto another rack to cool a bit more.  This recipe yields a ton of cookies that disappear quite rapidly!
*The original recipe called for 8 ounces semi-sweet chocolate, chopped into chunks, 4 ounces unsweetened chocolate, grated, and 8 ounces semi-sweet chocolate chips..........I thought that was way too much chocolate and my guys like milk chocolate.  It would probably taste great with the darker chocolates, too.  The recipe also called for sea salt that you sprinkle on the dough right before you bake them......I skipped that step because I didn't think my boys would like the salty & chocolate. I may try it on a few of the cookies next time.  These cookies have a wonderful texture that is soft slightly chewy and just super good!!!  They are the BEST chocolate chip cookies EVER!!!!!