Caputo's Sea Salt Chocolate Chip Cookies

Caputo's Sea Salt Chocolate Chip Cookies
from Female Foodie
Servings: 18 large cookies

1 1/4 c butter (2 1/2 sticks)
1 1/3 c brown sugar
1 c plus 2 T white sugar
1 1/2 t baking soda
1 1/2 t baking powder
1 1/2 t kosher salt
1 3/4 c cake flour
1 3/4 c bread flour
2 large eggs
2 t vanilla extract
16 oz high quality craft chocolate
fleur de sel

1.  In a large bowl, beat together butter, sugars, baking soda, baking powder, and salt.  Beat together 5-10 minutes or until the batter turns a very pale light brown.  Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
2.  In a separate bowl, mix eggs and vanilla together.  Slowly pour and incorporate into the sugar mixture until barely mixed in.  Scrape down sides of bowl.
3.  Mix in both flours until barely mixed in.  Do not over mix.
4.  Mix in chocolate until fully incorporated but do not over mix.
5.  Scoop into .25 lb balls and place on a parchment lined tray. (Alternately, use a medium scoop (1.75 in) and bake for 12-14 min total).
6.  Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie and better flavor.  If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum.  Preheat oven to 350 degrees before baking. 
7.  Place 4-5 cookies on standard cookie sheet.  Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
8.  Remove cookies from oven and immediately top with fleur de sel sea salt.
9.  Let cool for 5-10 minutes before eating.  Cookies may be enjoyed warm, or wrapped and served later.