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1
Sift flours, baking soda, baking powder and salt into a bowl.
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2
Set aside.
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3
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
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4
Add eggs, one at a time, mixing well after each addition.
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5
Stir in the vanilla.
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6
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
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7
Drop chocolate pieces in and incorporate them without breaking them.
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8
Press plastic wrap against dough and refrigerate for 24 to 36 hours.
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9
Dough may be used in batches, and can be refrigerated for up to 72 hours.
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10
When ready to bake, preheat oven to 350F Line a baking sheet with parchment paper or a nonstick baking mat.
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11
Set aside.
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12
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
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13
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
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14
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
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15
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
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16
Eat warm, with a big napkin.
