Plan Ahead: Before you begin, note that the cookie dough needs to chill in the refrigerator for 24-36 hours before baking for the best flavor and texture.

Prepare Dry Ingredients: In a large mixing bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.

Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and white granulated sugar until light and fluffy. This should take about 3-4 minutes on medium speed. Add the eggs, one at a time, and mix well after each addition. Then, add the vanilla extract and mix until fully combined.

Combine Wet and Dry Ingredients: Slowly add the sifted dry ingredients to the wet ingredients in the stand mixer. Mix on low speed until just combined. Avoid overmixing the dough to ensure the cookies remain tender.

Add Chocolate: Gently fold in the shaved dark chocolate and chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.

Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for 24-36 hours. This step is crucial for achieving the best texture and flavor.

Bake the Cookies: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with a nonstick baking mat or parchment paper. Use an ice cream scoop or a large spoon to form 1 ½ – 2-inch dough balls and place them on the prepared baking sheet.

Flatten the Dough Balls: Wet the base of a glass cup with water, then dip it in granulated sugar. Use the base of the glass to gently press down on the top of each cookie dough ball.

Bake: Bake the cookies for 13 minutes, or until the edges are lightly golden, but the centers are still soft. Immediately after removing the cookies from the oven, sprinkle them with a light dusting of sea salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.