Prepare Chocolate Chunks by chopping bittersweet chocolate bars into irregular, chunky pieces.

Mix Dry Ingredients by sifting together cake flour, bread flour, baking soda, baking powder, and salt.

Cream Butter and Sugars by beating softened unsalted butter with light brown sugar and granulated sugar until light and fluffy.

Incorporate Eggs and Vanilla by adding eggs one at a time and stirring in vanilla extract.

Combine Mixtures by gradually adding dry ingredients to the wet mixture and gently folding in chocolate chunks.

Chill Dough by wrapping it in plastic wrap and refrigerating for 24 to 36 hours.

Preheat and Prepare Baking Sheet by preheating the oven to 350°F and lining a baking sheet with parchment paper.

Shape Cookies by scooping mounds of dough onto the baking sheet, spacing them apart.

Bake for 16 to 18 minutes or until edges are golden and centers remain soft.

Cool Cookies on a wire rack after letting them sit on the sheet for 10 minutes.

Dip in melted chocolate and chill until set.

Store in an airtight container at room temperature.