Salted Chocolate Chip Cookies

This is my new favorite chocolate chip cookie.  The cinnamon is a nice surprise.

2 c. minus 2 Tbsp. cake flour
1 ⅔ c. bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. sea salt
1 ¼ tsp. ground cinnamon
2 ½ sticks unsalted butter, room temperature
1 ¼ c. packed light brown sugar
1 c. plus 2 Tbsp. sugar
2 large eggs, room temperature
2 tsp. vanilla extract
1 (10 oz.) bag of dark chocolate chips
8 oz. milk chocolate chips
sea salt for sprinkling

In a large bowl, combine flours, baking soda, baking powder, salt and cinnamon; whisk together well till combines.  Set aside.

Using a mixer with paddle attachment, cream butter and sugars together until very light, about 5 minutes on medium.  Scrape down the sides of the bowl as needed.  Add eggs, one at a time, mixing well after each addition.  On low speed, add in vanilla.  Continuing on low, add dry ingredients in two additions, mixing just until combined.  Do NOT over-mix the dough once you have added the flour.

By hand, stir in chocolate chips.  At this point, dough can be refrigerated up to 72 hours until ready to bake.

When ready to bake cookies, preheat oven to 350 and line a baking sheet with parchment paper or use a silicone mat.  Using a round cookie scoop, scoop mounds onto the cookie sheet, rolling them gently in your hand to make them rounded, if needed.  Sprinkle each dough ball with sea salt and bake until lightly golden 8-12 minutes.  Allow to cool on pan 3 minutes and then remove to wire cooling rack.  Repeat with remaining dough.