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Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a large bowl and set aside.
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Using your electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 5 minutes.
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Add eggs one at a time, mixing well after each addition.
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Add vanilla and mix until combined.
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Gradually add the dry ingredients and mix on low speed for a few seconds after each addition, until just combined. Do not over-mix!
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Using a spatula, fold in the chocolate chips.
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Press plastic wrap against the dough and tightly cover. Refrigerate for at least 24 hours and up to 72 hours.
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When ready to make, preheat the oven to 350 degrees F and pull dough out of the fridge and let sit on the counter for 20 minutes. Line a baking sheet with parchment paper or a nonstick baking mat.
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Scoop 3 1/2 ounces of dough and roll into a ball (should be about the size of a large golf ball) and place on baking sheet. Repeat until you have six on the baking sheet.
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Bake for 12-14 minutes or until golden brown but still soft. Remove from oven and transfer baking sheet to a cooling rack for 10 minutes. Remove cookies and place on cooling rack to cool completely. Repeat with remaining dough.