Large, bakery-style chocolate chip cookies with crisp edges, soft chewy centers, and a deep caramelized flavor developed through extended chilling.

2 cups minus 2 tablespoons cake flour

1⅔ cups bread flour

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons coarse salt

1¼ cups unsalted butter, room temperature

1¼ cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1¼ pounds bittersweet chocolate disks or fèves (at least 60% cacao)

Sea salt, for sprinkling

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Whisk together cake flour, bread flour, baking soda, baking powder, and salt in a bowl. Set aside.
Cream butter with brown sugar and granulated sugar in a stand mixer fitted with a paddle attachment for about 5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Reduce mixer speed to low and gradually add dry ingredients. Mix just until combined without overmixing.
Gently fold in the chocolate pieces until evenly distributed.
Press plastic wrap directly onto the dough and refrigerate for at least 24 hours and up to 72 hours.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Scoop 3½-ounce mounds of dough and place 2 to 3 inches apart on the prepared sheet. Sprinkle lightly with sea salt.
Bake for 18 to 20 minutes until golden brown but still soft in the center.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Chilling the dough enhances flavor and creates a thicker, chewier texture.

You may substitute semi-sweet chocolate chips for bittersweet chocolate.

Add chopped toasted walnuts or pecans for extra crunch.

Replace a small portion of granulated sugar with dark brown sugar for deeper caramel flavor.

Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Bake frozen dough balls directly from the freezer, adding 1–2 minutes to baking time.