Jacques Torres's Secret Chocolate Chip Cookies

I made these last week and I'm going to say it straight: I forgot the salt. Secondly, I didn't have any cookie pans so I put them in the oven in Pyrex containers and as a result, could only bake like 7 at a time. I got this recipe from Martha Stewart's website and it's way too huge. I still have some cookie dough in the fridge to bake. I think I'd be willing to make them again because my thought is that they would taste really perfect with the salt. This time, though, I would halve the recipe. There ain't nobody that needs that many cookies.

Recipe:

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

What you do:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Makes 26 5-inch cookies, apparently. (I think it makes a lot more; plus 5 inches is pretty huge for a cookie)