| 1 | In a large bowl, sift together (or whisk) the cake flour, bread flour, salt, baking soda, and baking powder. Set aside. |
| 2 | In the bowl, mix the butter, brown sugar, and granulated sugar together for 5 minutes (2a), until light and fluffy. Add in the eggs one at a time until mixed (2b), and then vanilla (2c). Continue mixing for an additional minute. |
| 3 | Turn mixer to low and add in the flour mixture, until just combined. Fold in the chocolate until evenly incorporated. Cover and chill dough for 24-72 hours. |
| 4 | When ready to bake, preheat the oven to 350°F. |
| 5 | Allow the chilled dough to sit out at room temperature for 20-30 minutes before baking to soften slightly. Scoop out 3.5 ounces of dough for each cookie. Place mounds onto your baking sheet, spacing them 3- inches apart. |
| 6 | Bake cookies for 15-18 minutes, until the edges are golden. Turn your baking sheet 180- degrees once, halfway through baking. |
| 7 | Remove from the oven and immediately sprinkle with salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. |