These iconic cookies are crispy around the edges, soft and chewy inside, and filled with over a pound of bittersweet chocolate.
In a large bowl, sift together or whisk cake flour, bread flour, baking powder, baking soda, and salt. Set aside.
Using a mixer set to medium speed, beat butter with brown sugar and granulated sugar until light and fluffy, about 5 minutes.
Add eggs one at a time and beat until well incorporated.
Add vanilla and beat until mixed.
Decrease mixer speed to low and gradually add in dry ingredients. Mix only until flour is no longer visible, about 10 seconds .
Add chocolate chips and stir gently using a spatula to distribute evenly throughout the dough.
Place a piece of plastic wrap so it is directly touching the dough and press down gently to cover dough. Refrigerate for 24-36 hours prior to baking. Dough can be refrigerated for up to 72 hours.
Line a baking sheet with parchment paper or a nonstick baking mat. Preheat oven to 350 degrees.
If dough is too hard to scoop straight from refrigerator, allow to it at room temperature for about 20 minutes.
Scoop out dough using a cookie scoop or form into golf ball-sized balls (To make these cookies the original, larger size called for, scoop into 3.5 ounce balls). Place on prepared baking sheet about 3 inches apart. Sprinkle lightly with sea salt, if desired.
Bake for 14-16 minutes (or 18-20 minutes for larger dough balls) or until light golden brown around edges, but still slightly soft in the middle. Exact time will depend on size of dough balls and color of your baking sheet. Dark baking sheets will bake the cookies quicker. Adjust accordingly.
Place cookies still on parchment paper or baking mat onto a wire rack and cool for about 10 minutes.
After 10 minutes, remove from parchment paper/baking mat and continue cooling to desired temperature.
Store any leftover dough with plastic wrap touching dough as before and refrigerate to bake the following day.