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**This amount of salt will give the cookie a strong salt flavor.
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If you don't want that I recommend changing the amount and even type of salt to what you like.
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1.
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In a large bowl, sift together flours, baking soda, baking powder and salt.
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Set aside.
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2.
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Cream the butter and sugars until very light, about 5 minutes.
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Add the eggs, one at a time, mixing well after each addition.
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Mix in the vanilla and mix until vanilla is gone.
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Reduce the speed to low and slowly add the dry ingredients and mix until just combined.
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About 10-15 seconds.
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Drop in chocolate pieces and incorporate them without breaking them.
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3.
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Take a large piece of plastic wrap and lay it on the counter top.
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Put the dough on top and wrap the dough up in the plastic wrap.
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4.
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Refrigerate for 24 to 36 hours.
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18
5.
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When ready to bake, preheat oven to 350 degrees.
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Line baking sheets with parchment paper.
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Set aside.
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6.
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Using your hands, break off the dough (it'll be kinda hard) into pieces to roll into golf sized balls.
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Place them two inches apart on the baking sheet.
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7.
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Bake the cookies 15 to 18 minutes or until golden brown but still soft.
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Let stand for 5 minutes on the cookie sheet and then transfer to a wire rack to cool.
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Enjoy!
