I baked mine after 25 hrs. I was going to wait longer but then realized I needed them sooner than expected. I did the first batch the reccomended size but did the rest smaller, since I didn't really want huge cookies.
New York Times Chocolate Chip Cookies
(^ cookie the reccomended size of 3 1/2 oz. of dough ^)
(the rest I made smaller like above ^)
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Mix butter and sugars together until very light, about 5 min. 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. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24-36 hrs. Dough may be used in batches and can be refrigerated for up to 72 hrs.
3. When ready to bake, preheat oven to 350 degrees.
4. Scoop 6 3 1/2-oz. mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes (be careful not to overbake as I did with a couple of the batches. When they're slightly brown take them out and they will darken as they cool). Transfer sheet to a wire rack for 10 min, 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.
Yield: 1 1/2 dozen 5-inch cookies.