I've updated this recipe yet again! I now use a mixture of regular bread flour and roasted all-purpose. The cookies weigh about 5 oz each. I bake them in a convection oven for maximum height! I've also noticed they stay puffier and rounder with a short (2 hour chill). If you chill or freeze them overnight, they tend to lose a bit of their puff. I suspect it's because this version calls for a lot of baking powder rather than baking soda.
To roast flour, preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.
Spread 1 cup (about 140 grams) flour across the baking sheet and bake it for 15 minutes. It should not get too brown, but it will be very fragrant and will have developed lumps. When flour is cool enough to handle, empty it into a large bowl and mash out any lumps You can also sift it and then mash out any remaining lumps if you need to. Let cool completely before using. Flour loses moisture after it is roasted. In my experience, 140 grams of flour is reduced to 128 grams of flour after roasting so it loses about 8% of its weight. If you use the latest version of the recipe you'll have leftover roasted flour, as it only calls for 58 grams. This will give you enough flour to double it.