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1
Combine flours, baking soda, baking powder, and kosher salt in a bowl. Whisk well; then set aside.
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2
Using a mixer fitted with a paddle attachment, cream butter, shortening and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed.
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3
Reduce the mixer speed to low; then add the dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.)
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4
Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for at least 24 hours (the dough may be used in batches, and can be refrigerated for up to 72 hours).
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5
Preheat oven to 350u00b0F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper.
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6
Roll dough into small balls or use a small ice cream scoop. Sprinkle lightly with sea salt, and bake until golden brown but still soft, about 15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
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7
Repeat with the remaining dough.
