This recipe is adapted from a recipe published in the New York Times in 2008 by David Leite.
In a stand mixer, cream together the sugars and butter until light and fluffy. I usually let it mix on medium for at least five minutes while I'm measuring out the dry ingredients.
In a large bowl, sift together the flours and the baking powder and soda and set aside.
Add eggs one at a time and mix until incorporated.
Turn the mixer on low and slowly add the dry ingredients.
Add chocolate and mix a little to incorporate. I like it when the mixer breaks up the big chunks a bit.
Cover the dough with plastic wrap, pressing it down onto the dough so there's no air touching the dough.
Rest the dough in the refrigerator for 18-36 hours. I usually try to give it at least 24 hours.
To bake, preheat oven to 350 degrees and line a baking sheet.
Weigh out scoops of dough to exactly 3.5 ounces. Trust me, this recipe turns out best when you are really particular about weighing out the dough! Place six of the dough balls on the tray with a lot of room around each one. If you're going to use sea salt on the cookies, sprinkle a bit on each dough ball now.
Bake for 18-20 minutes. The cookies will look a little gooey still. Remove from oven and let rest on the baking sheet for 5 minutes and then transfer to a wire rack to cool further.
Repeat until all your cookies are baked.
Eat the whole dang batch and then start prepping another!