Instructions

• Sift together 2 cups minus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons coarse salt into a bowl. Set the dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 1 1/4 cups unsalted butter, 1 1/4 cups packed light brown sugar, and 1 cup plus 2 tablespoons granulated sugar on medium speed until the mixture is very light in color and texture, about 5 minutes.
• Add 2 large eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract.
• Reduce the mixer speed to low. Add the sifted dry ingredients to the wet ingredients and mix just until combined, about 5 to 10 seconds. Do not overmix.
• Add 1 1/4 pounds bittersweet disks or fèves (at least 60% cacao) to the dough and incorporate them gently so they do not break.
• Press plastic wrap directly against the surface of the dough to cover it completely. Refrigerate the dough for 24 to 36 hours. (Dough may be refrigerated up to 72 hours if needed.)
• When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Portion the chilled dough into six mounds of about 3.5 ounces each (the size of generous golf balls) per baking sheet. Leave space between mounds for spreading.
• Turn any chocolate pieces that are poking up so they lie horizontally on the top of each mound for a more attractive cookie. If using, lightly sprinkle a small pinch of sea salt on each mound.
• Bake the cookies at 350°F until the edges are golden brown but the centers remain soft, about 18 to 20 minutes.
• Remove the baking sheet from the oven and transfer it to a wire rack. Let the cookies rest on the sheet for 10 minutes, then transfer the cookies to another rack to finish cooling.
• Repeat steps 8–11 with remaining dough, or keep remaining refrigerated dough for baking the next day.