Ultimate Chocolate Chip Cookies

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons baking soda
• 1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 pounds bittersweet chocolate disks or fèves with at least 
60 percent cacao content
• Sea salt

Sift flours, baking powder, salt, and baking soda into a bowl. Set aside.

Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients, and mix until just combined, 5 to 10 seconds. Drop in chocolate pieces and incorporate without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop six 3 1/2-ounce 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. Transfer sheet to a wire rack for 10 minutes, 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. Eat warm, with a big napkin.