New York Times Chocolate Chip Cookies

INGREDIENTS

2 cups

minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups

bread flour

1 1/4 tsp

baking soda

1 1/2 tsp

baking powder

1 1/2 tsp

coarse salt (I used sea salt)

1 1/4 cups

unsalted butter (2 1/2 sticks)

1 1/4 cups

packed light brown sugar

1 cup

plus 2 tablespoons (8 ounces) granulated white sugar

large eggs

2 tsp

vanilla extract

20 oz

bittersweet chocolate chips (I used semi-sweet)

extra chocolate chips, optional

sea salt (optional)