Sift dry ingredients… cake flour, bread flour, baking soda, baking powder, and salt into a bowl. Set aside.
Cream the butter for a minute.
Add the sugars and cream together for 5 minutes.
Add the vanilla, and eggs one at a time, mixing well after each addition.
Add the dry ingredients in 3 batches, and mix on low speed until combined. DO NOT OVERMIX.
This is what you should have.
Add the dark chocolate and incorporate them in without breaking them. You can also use a spatula here instead of the electric mixer and get a total arm workout.
Here is your cookie dough.
Press the plastic wrap against the cookie dough and refrigerate at least 24 hours and up to 72 hours. I refrigerated my dough for 36 hours.
I made 3 batches and baked them on 3 separate days.
When you’re ready to bake, preheat the oven to 350 degrees.
Lightly grease a baking tray with unsalted butter.
Grab a generous amount of cookie dough, the size of a golf ball or 3.5-ounce mound, and roll it into a rough ball. Sprinkle lightly with sea salt. I baked 6 cookies at a time.
Into the oven for 18-20 minutes. I baked mine for exactly 18 minutes. Do not over bake.
Perfect 5” cookies. Allow them to cool slightly before indulging. Definitely need to share these babies.