Best Chocolate Chip Cookies

**Prep Dry Ingredients:** Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a bowl. Set aside.

**Cream Butter and Sugars:** Using a stand mixer with the paddle attachment (or a handheld mixer), cream the butter and sugars together until very light and fluffy, about 5 minutes.

**Add Eggs and Vanilla:** Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

**Combine Dry and Wet Ingredients:** Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined, about 5 to 10 seconds.

**Incorporate Chocolate and Toffee:** Add the chocolate pieces (and toffee bits if using) and gently fold them in to prevent breaking.

**Form Dough Balls:** Scoop 3 1/2-ounce mounds of dough (about the size of generous golf balls) onto a baking sheet.

**Chill the Dough:** Cover the dough with plastic wrap, pressing it against the surface, and refrigerate for 24 to 36 hours. You can refrigerate the dough for up to 72 hours or freeze it at this stage.

**Bake the Cookies:** When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

**Sprinkle with Sea Salt:** Sprinkle the dough balls lightly with flaky sea salt and bake for 18 to 20 minutes, until golden brown but still soft.

**Cool the Cookies:** Transfer the baking sheet to a wire rack for 10 minutes, then move the cookies to another rack to cool further. Repeat with remaining dough or save the dough for later use.