1-First, sift the 2 cups minus 2 tablespoons cake flour, 1⅔ cups bread flour, 1¼ teaspoons baking soda, 1½ teaspoons baking powder, and 1½ teaspoons coarse sea salt into a bowl and set it aside.

2-Next, use a mixer with a paddle attachment to cream the 1¼ cups unsalted butter, 1¼ cups light brown sugar, and 1 cup plus 2 tablespoons granulated sugar until very light and fluffy, which takes about 5 minutes.

3-Then, beat in the 2 large eggs one at a time, followed by the 2 teaspoons natural vanilla extract.

4-Reduce the mixer speed to low and add the dry ingredients, mixing just until combined, about 5-10 seconds, to keep the dough tender.

5-Gently fold in the 1¼ pounds bittersweet chocolate disks.

6-Press plastic wrap directly onto the dough and refrigerate for 24 to 36 hours for best results.

7-When ready, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

8-Scoop six 3½-ounce mounds of dough onto each sheet, turning any exposed chocolate pieces horizontally for a polished look, and sprinkle with additional coarse sea salt.

9-Bake until the edges are golden brown but the centers remain soft, around 18 to 20 minutes.

10-Let the cookies cool on the sheet for 10 minutes before moving them to a wire rack.