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

1 2/3 cups (8 1/2 ounces) bread flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (chocolate disks available from Jacques Torres or Valrhona fèves, oval-shaped chocolate pieces, are available at Whole Foods; I used Trader Joe's semi-sweet chocolate chips)

sea salt, for sprinkling over cookie dough prior to baking