Step 1

Thoroughly whisk together (or sift) the cake flour, bread flour, baking powder, baking soda, and salt. Set aside.

Step 2

Using a mixer with the paddle attachment, beat the butter, brown sugar, and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Step 3

Reduce mixer speed to low. Add the flour mixture, mixing just until combined (about 10 seconds). Stir in the chocolate discs, trying not to break them.

Step 4

Cover the dough with plastic wrap, pressing the plastic directly against the dough. Chill for 24 to 72 hours.

Step 5

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liner.

Step 6

Divide the dough into 3 & 1/2 ounce (99g) portions. (Use a #14 or #16 scoop to get about 1/4 cup of dough and use your scale to adjust.) Place the mounds of dough on the prepared pans. (You can get about 6 cookies on a pan, but I often just bake 4 at a time to give them a little more space to spread.)  Sprinkle the top of each cookie with a pinch of sea salt.

Step 7

Bake 18 to 20 minutes, or until golden brown but still soft.

Step 8

Cool on the pans on a wire rack for 10 minutes. Then transfer the cookies to a rack to cool completely.