Sift flours, baking soda, powder and last in a bowl.

Using a mixer fitted with a paddle attachment cream butter and sugars together until nery light, about 5 min.

Add eggs one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5-10 seconds.

Drop in chocolat e pieces. Press plastic wrap against dough and refridgerate for 24-36 hours.

When ray to bake preheat oven to 350°F. Line a baking sheet with parchment paper or nonstick mat. Set aside. Scoop 63 1/2 ounce sized dough(golf ball size) onto baking sheet, making sure to turn horizontally and chocolate pieces poking up. Sprinle lightly with sea salt and bake till golden brown, 18-20 minutes. Transfer sheet to wire rack for 10 minutes and then slip cookies on another rack to cool a bit more.