New York Times Chocolate Chip Cookies - Variation

I found this recipe on Pinterest. A woman, Mags@theothersideof50 had made one modification to the original recipe and then I made two of my own. Here is the final yummy outcome. The grated chocolate adds another dimension to the cookie that other chocolate chip cookies miss out on. Don't forget to make this dough a day in advance as it must sit in the refrigerator 24-36 hours. Note- when I took the dough out of the refrigerator to cook it, it was too stiff to scoop. I let it sit for 15 minutes and it was just right.

• Ready In: 32 mins
• Serves: 36
• Yields: 72 cookies

Ingredients

• 1 2⁄3 cups all-purpose flour
• 1 2⁄3 cups bread flour
• 1 1⁄4 teaspoons baking soda
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons coarse salt (I used sea salt)
• 1 1⁄4 cups unsalted butter
• 1 1⁄4 cups light brown sugar, packed
• 1  cup granulated sugar
• 2  tablespoons granulated sugar
• 2  large eggs
• 2  teaspoons vanilla extract
• 8  ounces  milk chocolate, chopped into chunks
• 4  ounces  unsweetened chocolate, grated
• 8  ounces  semi-sweet chocolate chips
•  sea salt

Directions

1. 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 (recipe calls for premixing these but I didn't) 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.
2. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
3. 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.