Tony Caputo's Sea Salt Chocolate Chip Cookies

1 1/4 cups butter, softened
1 1/3 cups brown sugar
1 cup plus 2 Tbsp white sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 3/4 cake flour
1 3/4 cup bread flour
2 large eggs
2 tsp vanilla extract
16 oz high quality semi sweet chocolate
fleur de sel, or coarse sea salt


In mixer bowl beat together butter, sugars, baking soda, baking powder, and salt. Beat together for 5 minutes until batter turns a pale brown. Scrape the sides and bottom of the bowl.

In a separate bowl mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Mix in both flours until barely fixed in. Do not over mix. Mix in chocolate until barely mixed throughout.

Scoop into .25 lb. balls, place on parchment lined tray.

Refrigerate cookie dough overnight or up to 6 days.

Preheat oven to 350° before baking.

Place 4-5 cookies on baking sheet. Bake the cookies for 9 minutes then rotate and bake other 8 minutes, until tops or golden.

*These are special occasion cookies, not everyday. They are ridiculously delicious! We used all purpose flour instead of bread flour (did use the cake flour called for) and they still turned out great. We used Guittard semisweet chocolate and it was great.