The New York Times Chocolate Chip Cookies

INGREDIENTS

• 2 cups minus 2 tablespoons (8½ ounces) cake flour
• 1 & 2/3 cups (8½ ounces) bread flour
• 1¼ teaspoons baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons kosher salt
• 1¼ cups (10 ounces) unsalted butter, at room temperature
• 1¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content
• Sea salt, for sprinkling