Thick and Twisted Toll House Variation: To make the cookies thicker and more like classic Toll House cookies, increase the all-purpose flour to 2 cups, reduce the hazelnut flour to 1/4 cup, and add 3/4 cup chopped, lightly toasted hazelnuts. Instead of finely chopped chocolate, use dark bittersweet chocolate chips. You may need to give the cookies a little extra time in the oven, perhaps even 18 to 20 minutes.

1¾ cups unbleached all-purpose flour
½ cup hazelnut flour (see LC Hazelnut, Huh? Note above)
1 teaspoon baking soda
1 teaspoon sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup packed dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1¾ to 2 cups (about 10 ounces) finely chopped 70% bittersweet chocolate
Fleur de sel for sprinkling

1 ¾ cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon sea salt 2 sticks (8 ounces) unsalted butter, at room temperature 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 ¾ to 2 cups (about 10 ounces) finely chopped 70% bittersweet chocolate

1. In a bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. With the mixer on low, add the dry ingredients and beat just until combined. Stir in the chopped chocolate. Cover and refrigerate the dough for at least several hours, or, ideally—if you can resist the obvious temptation—overnight. The longer the dough rests, the richer and nuttier the resulting flavor.
3. Preheat the oven to 350°F (176°C). Line 2 large baking sheets with parchment paper or Silpats.
4. Drop the dough in 2-tablespoon blobs (I use a 2-ounce ice cream scoop) about 2 inches apart on the prepared baking sheets, as the dough blobs will spread.
5. Bake the cookies until golden brown, 12 to 14 minutes, rotating the sheets from front to back and between the upper and lower racks after about 10 minutes. Sprinkle the cookies with fleur de sel while still warm and let cool on the baking sheets for a minute before transferring them to a wire rack to cool completely. The cookies will keep in an airtight container for up to several days.