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1
In a medium mixing bowl, whisk together the flours, baking soda, baking powder, and salt.
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2
In a large mixing bowl, cream together the butter and sugars until very light, about 5 minutes.
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3
Add in the eggs one at a time until each is well-combined with the butter mixture.
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4
Beat in the vanilla.
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5
Reduce the mixer speed to low, and gradually add in the dry ingredients.
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6
Mix just until combined.
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7
Stir in the chocolate until well-distributed.
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8
Press plastic wrap against the dough and refrigerate 24 hours.
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9
You can refrigerate the dough up to 72 hours, but any longer than that and I recommend rolling the dough into ready-to-bake cookie balls and freezing.
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10
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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11
Form six balls of dough the original recipe says 3.5 ounces each, but I took Cheryls advice and made 3.15 ounce balls, and they were the perfect size.
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12
Place them on the parchment-lined baking sheet.
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13
Sprinkle lightly with sea salt if desired (I normally dont), and then bake until the edges are browned, 18-20 minutes.
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14
Transfer the sheet with the cookies still on it to a wire rack to cool for 10 minutes.
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15
Then, slip the cookies off the sheet directly on to the rack to cool completely.
