Johnny Iuzzinis Killer Chocolate Chip Cookies are full of contrast: soft on the inside and a little crisp on the outside; sweet and salty; familiar, yet with just a hint of adventure.
Preaheat oven to 350° and line 2 baking sheets with parchment or silicone baking mats.
In a large bowl, whisk together the AP flour, cake flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, granulated sugar and brown sugar on medium-low speed until a thick paste forms with no visible butter lumps. It will be smooth but not light and fluffy.
Add the vanilla and almond extracts; mix well. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs and egg yolks, one at a time, on medium speed. Scrape down the sides of the bowl as needed.
With the mixer on low speed, add the dry ingredients one scoop at a time, scraping down the sides of the bowl as needed. Mix just until the dry is incorporated.
Add the chocolate chips. You can either do this with the mixer on low like I did, or you can be like Johnny, and fold them in by hand. Your call.
Use a 1-inch scoop to scoop the dough directly on the baking sheets 2 inches apart, or roll the dough into 1-inch balls and place 2 inches apart.
Sprinkle a little Maldon on the top of each cookie.
Bake in pre-heated oven for 12 minutes and not a second more. Take them out. Allow them to cool 5 minutes on the baking sheet and then remove them to cool completely on a wire rack. Or eat them before they make it to the wire rack. No judgment here.