Classic Sea Salted Chocolate Chunk Cookies

1. Prep Dry Ingredients

In a bowl, whisk together both flours, baking soda, baking powder, and coarse salt.

2. Cream Butter and Sugars

In a mixer with a paddle attachment, beat the butter and both sugars until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then blend in the vanilla.

3. Combine Wet and Dry

With the mixer on low, gradually add the dry ingredients until just combined, 5-10 seconds. Gently fold in the chocolate chunks without breaking them.

4. Chill Dough

Cover the dough with plastic wrap, pressing it directly onto the surface, and refrigerate for 24-36 hours, though you can chill it for up to 72 hours.

5. Bake

When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat. Scoop dough into 3 1/2-ounce mounds (like generous golf balls) and arrange on the baking sheet. Flatten slightly and ensure chocolate pieces are horizontal for aesthetics. Sprinkle each mound with a pinch of sea salt. Bake for 18-20 minutes, until golden yet still soft. Let the cookies rest on the baking sheet for 10 minutes before moving them to a wire rack to cool further.