Combine the cake flour, bread flour, baking soda, baking powder and course salt in a large bowl. Stir to combine and set aside.
In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
Add the dry ingredients a little at a time and mix until just combined.
Add the chocolate chips.
Cover and refrigerate dough for 72 hours.
When ready to bake, preheat oven to 350 degrees F. Scoop ¼ cup sizes dough balls onto a parchment lined baking sheet, 9 cookies per sheet.
Baking for 15-20 minutes until golden brown.
Remove from oven and set aside to cool.
Notes
Adapted from New York Timesmake the milkshake with the warm cookies. This way, the cookies are still super soft when you’re sipping on the milk shake.