Jacques Torres' Winning Chocolate Chip Cookies

2 c. minus 2 T. cake flour (8 1/2 ounces)
1 2/3 c. bread flour (8 1/2 ounces)
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks (1 1/4 c.) unsalted butter
1 1/4 c. brown sugar (10 ounces)
1 c. plus 2 T. granulated sugar (8 ounces)
2 large eggs
2 t. vanilla
1 1/4 pounds bittersweet or semi-sweet chocolate chips
sea salt, for sprinkling

Sift flours, baking soda, baking powder, and coarse salt into bowl. Set aside. Cream butter and sugars together until very light. Add eggs one at a time, mixing well after each addition. Add vanilla. Add dry ingredients and mix until just combined. Mix in chocolate chips. Press plastic wrap against dough and refrigerate for 24-35 hours (I skipped this step).
Scoop spoonfuls of dough onto cookie sheet, sprinkle sea salt over top. Bake in preheated 350 degree oven for about 12 minutes. Let cool.

One major NOTE: Eggs and butter need to be at room temperature!!

Thanks to Jessica Lewis for passing this on to me.