Chocolate Chip Cookies

2 cups minus 2 T (8 1/2 ounces) cake flour

1 2/3 c (8 1/2 ounce) bread flour

1 1/4 t baking soda

1 1/4 t baking powder

1 1/2 t course salt

 2 1/2 sticks ( 1 1/4 c) unsalted butter

1 1/4 c (10 ounces) light brown sugar

1 c plus 2 T (8 ounces) granulated sugar

2 eggs

2 t natural vanilla extract

1 1/4 pounds bittersweet chocolate disks (at least 60 percent cocao content)

sea salt.

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

2. Using a mixer, cream butter and sugars together until very light.  Add eggs.  Stir in vanilla.  Drop chocolate pieces in and incorporate them without breaking them.  Press plastic wrap against dough and refrigerate for 24 - 36 hours.  

3.  Preheat oven to 350 degree. Sprinkle sea salt on cookies.  Bake for 10 minutes.  Line baking sheet with parchment paper or a nonstick baking mat.