Instructions

• In a medium bowl whisk together the dry ingredients: 2 cups cake flour, 1 1/2 cups bread flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 1/2 teaspoon baking powder; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 2 1/2 sticks (1 1/4 cups) butter, 1 1/2 cups dark brown sugar, and 1/2 cup sugar until smooth and combined.
• Add 2 eggs and 1 tablespoon vanilla to the creamed butter and sugars and beat until incorporated.
• With the mixer on low speed, add the flour mixture to the wet ingredients and mix just until the dough is blended; do not overmix.
• Fold in 2 cups semi-sweet chocolate chunks and 1 1/2 cups chopped Heath bars (or caramel bits) with a spatula until evenly distributed.
• Cover the dough and chill in the refrigerator for 2–3 hours or overnight, until firm.
• When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Using a medium cookie scoop (about 2 tablespoons), place mounds of chilled dough on the prepared baking sheet about 2 inches apart.
• Top each dough mound with a pinch of flaked sea salt.
• Bake for 12–14 minutes, or until the cookies are golden brown around the edges.
• Let the cookies cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to finish cooling.
• Once cool, store the cookies in a covered, airtight container.