Step 1

Sift flours, baking soda, baking powder and salt into a bowl

Step 2

Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes

Step 3

Add eggs, one at a time, mixing well after each addition

Step 4

Stir in vanilla

Step 5

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds

Step 6

Drop chocolate pieces in and incorporate without breaking them

Step 7

Press plastic wrap against dough and refrigerate 24 to 36 hours

Step 8

Dough may be used in batches, and can be refrigerated up to 72 hours

Step 9

When ready to bake, preheat oven to 350˚F

Step 10

Line a baking sheet with parchment paper or a nonstick baking mat

Step 11

Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet; for a more attractive cookie, turn horizontally any chocolate pieces that are poking up

Step 12

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes

Step 13

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more

Step 14

Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day