Start by gathering all your ingredients. Make sure the butter is softened to room temperature for easy creaming.
In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set aside.
In a large mixing bowl, beat the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with a stand mixer on medium speed.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until well combined.
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Using a spatula, gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Cover the dough with plastic wrap and refrigerate for at least 24 hours. This step is crucial, as it allows the flavors to develop and improves the texture.
When ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Using a cookie scoop, portion out the dough onto the prepared baking sheets, leaving adequate space between each cookie.
Before baking, sprinkle a pinch of flaky sea salt on top of each cookie dough ball.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your perfect Jacques Torres Chocolate Chip Cookies with a glass of milk or a cup of coffee!
