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Slightly crisp on the outside, soft and chewy on the inside.
20 min
Prep Time
13 min
Cook Time
33 min
Total Time
30
Serves
30
Servings
The cookie dough needs to sit in the refrigerator for at least 24 hours before baking.
Sift together the flours, baking soda, baking powder, and salt into a bowl. Set aside.
Using a stand mixer with the paddle attachment, cream together the butter and sugars.
Add in the eggs and vanilla, mixing until well combined.
Add the dry ingredients to the wet ingredients and mix just until combined.
Gently stir in the chocolate.
Wrap the dough in plastic wrap and refrigerate for 24-36 hours.
Preheat the oven to 350ºF.
Use an ice cream scoop to scoop large dough balls, about 1 1/2 to 2 inches in size.
Place the balls on a baking sheet lined with a nonstick baking mat or parchment paper.
Wet the base of a glass cup with water, then dip it in granulated sugar. Use the base of the cup to press lightly down on the top of the cookie dough balls.
Bake for 13 minutes in the preheated oven.
Sprinkle lightly with sea salt right when they come out of the oven.
Allow the cookies to cool on the pan for 5 minutes, then remove them to a wire rack to cool completely.