1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1.5 cups bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used semi-sweet chocolate chips)
Sea salt. (I omitted)
1 cup walnuts (optional)
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. Drop chocolate pieces in and incorporate them without breaking them.
3. Take a chunk of dough and squish into a ball about the size of a ping-pong ball. Settle these onto a pan and put in the freezer. Once they are frozen put them into a freezer bag. Or if you are making them right away leave them in the fridge to firm up for a couple of hours before baking.
4. When ready to bake, preheat oven to 350 degrees. Bake frozen cookies for 15 minutes. If unfrozen, 13 minutes.
Eat warm, with a big napkin. (Watch out, molten chocolate chips burn tongue!)