(Makes @ 27)
2 cups minus 2 tbsp. (8.5 oz.) cake flour
1 2/3 cups (8.5 oz.) bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. kosher salt
2 1/2 sticks unsalted butter
1 1/4 cups packed light brown sugar
1 cup plus 2 tbsp. granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/4 lbs. semi-sweet/dark chocolate (I used a combo of Ghirardelli dark and Hershey's semi-sweet chocolate chips)
Sea salt (or kosher salt) for sprinkling
Sift flours, baking soda, baking powder, and salt into a medium bowl.
In a mixer, cream butter and sugars together (use the paddle attachment) until very light, about 4-5 minutes.
Beat in the eggs, one at a time, making sure they are fully mixed in before adding the next one.
Mix in the vanilla.
On low speed, add the dry ingredients and mix until just combined, only 5-10 seconds.
Gently incorporate the chocolate into the dough.
Cover in plastic wrap and refrigerate 24 hours (it can be up to 72 hours).
When you're ready to bake, pre-heat the oven to 350 deg. F. Line your cookie/baking sheet(s) with parchment paper.
Scoop 2.5 oz dough balls (LARGE golf ball size) onto baking sheet, flatten slightly, making sure to leave ample room between (should be able to fit 8 on each sheet. Sprinkle each dough ball lightly with kosher salt.
Bake about 20 minutes, until golden brown but still soft. I also used two shelves and swapped the tray shelves after 12 minutes.
Let cool for 10 minutes, then move cookies onto a wire rack or other cool flat surface to continue to cool.
Repeat, as needed, and in as many batches as needed, until all the dough is used.