Courteney Cox Instagram – Seriously the best damn cookie I’ve ever had! CHOCOLATE CHUNK WITH MALDON SEA SALT      1 7/8 C CAKE FLOUR (8 1/2 oz) 1 2/3 C BREAD FLOUR 1 1/4 teaspoon BAKING SODA 1 1/2 teaspoons BAKING POWDER 1 1/2 teaspoons KOSHER SALT 1/8 teaspoon NUTMEG 1 1/4 C UNSALTED BUTTER (2 1/2 sticks) 1 1/4 C LIGHT BROWN SUGAR (10oz) 1 1/8 C WHITE SUGAR (8oz) 2 LARGE EGGS 2 teaspoons NATURAL VANILLA EXTRACT  2 C BITTERSWEET OR SEMI SWEET CHUNKS OR DISCS 3/4 C MILK CHOCOLATE CHUNKS CHOCOLATE FEVES OR LARGER 1” CHUNKS FROM A BAR MALDON SEA SALT All ingredients room temperature. Whisk the flours (or 4 C gluten-free flour if you wish) together with the baking soda, baking powder, kosher salt and nutmeg and set aside In the bowl of a stand mixer, beat the butter and sugars at high speed for at least 4 minutes Add the eggs and vanilla and beat for at least 2 more minutes Add the flour mixture and mix on the slowest speed JUST until combined. (If you see a little bit of flour left, that’s ok, finish mixing it with a wooden spoon. Mix the dark chocolate and the milk chocolate in a bowl  Mix the chocolates into the dough with a wooden spoon or your hands Put the finished dough in a container or wrap in plastic wrap and refrigerate for 36-48 hours. Preheat oven 350 degrees. Line a large sheet pan with parchment. Take out dough, scoop into 4oz balls (about a 1/3 cup) Place the dough balls 2”-3” apart on the large parchment lined sheet pan.  Do not crowd the pan…a 1/2 sheet pan can take about 4 cookies this size. Slightly press a larger chocolate chunk into the center of each dough ball. Bake on the center rack of the oven for 19 minutes…(there should be a mixture of golden brown and slightly darker light brown on the top of each cookie.   Let cool on the sheet pan for at least 15 minutes and then transfer to a cooling rack to cool completely. When the cookies are cool but the chocolate is still glossy, sprinkle sparingly a few flakes of the Maldon Sea Salt.