Chocolate Chip Cookies

INGREDIENTS

-2 cups minus 2 tablespoons (8 ½ ounces) cake flour
-1 2/3 cups (8 1/2 ounces) bread flour
-1 1/4 teaspoons baking soda
-1 1/2 teaspoons baking powder
-1 1/2 teaspoons coarse salt
-2 1/2 sticks (1 1/4 cups) unsalted butter
-1 1/4 cups (10 ounces) light brown sugar
-1 cup plus 2 tablespoons (8 ounces) granulated sugar
-2 large eggs
-2 teaspoons natural vanilla extract
-1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao
-Salted Butter Infused Sea Salt

INSTRUCTIONS

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
4. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
5. Drop chocolate pieces in and incorporate them without breaking them.
6. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
7. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
8. Scoop 6 mounds of dough (the size of generous golf balls) onto baking sheet.
9. Sprinkle lightly with Salted Butter Infused Sea Salt.
10. Bake until golden brown but still soft, 18 to 20 minutes.
11. Let cool.
12. Repeat with remaining dough.
13. Enjoy!

Adapted from Brit + Co