Jacques Torres Chocolate Chip Cookies

The three tricks here are: sea salt, chocolate disks and letting the cookie dough rest for at least 24 hours.

Ingredients:
2 cups minus 2 T. cake flour
1 2/3 cups flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 T. sugar
2 large eggs
2 t. vanilla extract
1 1/4 pounds bittersweet chocolate disks (at least 60% cacao)
Sea salt

1. Sift flours, baking soda, baking power and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla.
5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
6. Drop chocolate pieces in and incorporate them without breaking. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough can be refrigerated up to 72 hours.
7. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
8. Scoop mounds of dough (the size of golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft (18-20 minutes).