Step 1

In a medium sized bowl, sift together the flours, baking soda, baking powder and salt.

Step 2

Whisk together and set aside.In a large bowl, beat the butter and sugars together at medium speed for about 2-3 minutes or until the mixture is light and fluffy.

Step 3

Add the eggs, one at a time, beating well after each addition.Beat in the vanilla.On low speed, slowly add the dry ingredients and mix only until just combined ( about 8 seconds ). Carefully mix in the chopped chocolate by hand. Try not to over mix.Cover the dough in plastic or place in bowl with a tight fitting lid and refrigerate for 24-36 hours.When you are ready to bake, preheat the oven to 350F.Line cookie sheets with parchment paper.For large cookies, use a 4 oz scoop ( about 1/2 cup ).If you want smaller cookies use a 2 oz scoop ( 1/4 cup ).

Step 4

Roll into uniform balls.Leave a lot of room between each cookie and the sides of the cookie sheet.Lightly sprinkle each cookie with sea salt.For large cookies, bake for about 16-20 minutes. For smaller cookies, reduce the time to 12-15 minutes. *Mine were done much earlier than what the recipe said.*

Step 5

Bake until they are light golden in colour but still soft.Do not over bake.

Step 6

Transfer the cookie sheets to a wire rack and let them cool for 10 minutes.