Protect the cookies at all costs!

Let's start this with my kids do not like chocolate. These Chocolate Chip cookies - are amazing. Bronwyn ate 2 the day we made them and 4 the next day and pleaded with me to let her have another. Again, my kids do not like chocolate - they are weird and apparently she's lying... These cookies were so good. I'd read that this recipe was unconventional using bread and cake flour but worth the fuss. I would agree VERY worth the fuss. We made the dough and dished it out a few days early because it said to. We even chopped up a chocolate bar and used flakey salt to dip the tops in. Baked them a few days later and melted more chocolate bars to coat the bottoms. At first I thought I'd dip them in chocolate and realized that would be a mess and too much... I first used a spoon, then a little spatula just to coat them, then placed them on parchment over night to harden. We gated off the dining room so Bernard didn't get up for a midnight snack of cookies. We've all loved these cookies - well maybe not Nicholas. His dislike of chocolate clearly goes deeper than Bronwyn's. These cookies are great and we'll probably make them again soon since they are almost gone. Better add more chocolate bars to my grocery list.

Jacques Torres Chocolate Chip Cookies
2 cups minus 2 Tbsp (8.5 oz) cake flour
1 2/3 cups (8.5 oz) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp coarse salt
1 1/4 cup salted butter, softened
1 1/4 cups (10 oz) light brown sugar
1 cup plus 2 Tbsp (8 oz) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 1/4 lbs Ghirardelli bittersweet chocolate chips, 60% cacao powder
8 oz Ghirardelli bittersweet (60% cacao) chocolate bars, divided
flakey sea salt

In a bowl, whisk together the cake flour, bread flour, baking soda, baking powder and coarse sea salt. Set aside.
In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
Slow the mixer down to the lowest setting and add the eggs in one at a time mixing until completely combined.
Add in the vanilla and mix.
Slowly add in the dry ingredients, mixing until just combined.
Pour in the bittersweet chocolate chips and mix until evenly distributed.
Portion out the dough into 3.25 oz balls (I overfilled my #24 scoop).
Chop 2 oz of the chocolate bar and press some of the chopped chocolate onto the tops of the cookie dough balls, if desired.
Sprinkle a little flakey sea salt on top of the cookie dough balls.
Place the cookie dough balls into a zip top bag and store in the fridge for 24-72 hours.
When ready to bake, preheat the oven to 350° F (180° C) and bake the cold cookie dough balls for 18-20 minutes or until the edges of the cookies are golden brown.
Allow the cookies to cool on the pan for 15 minutes and then transfer to a wire cooling rack to finish cooling completely.
Once completely cool, chop the remaining chocolate bars and melt in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until completely melted.
Spread approx 1-2 tbsp of chocolate onto the bottom of each cookies, setting the cookies onto a silicone baking mat, chocolate coated side down, allowing them to completely set up there.
Store in an airtight container for up to 3 days.