Salted Chocolate Chip Cookies

Steps

1. Line two large baking sheets with parchment paper. In a bowl, stir together the all-purpose flour, whole-wheat flour, baking powder, and baking soda. Set aside.

2. Cream together the butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add the eggs and vanilla, and beat for 2 minutes.

3. Gradually add the flour mixture, beating until combined, about 30 seconds. Gently fold in the chocolate chips using a wooden spoon or rubber spatula.

4. Divide the dough evenly into 12 balls. Arrange 6 balls on each baking sheet, leaving 2 inches (5 cm) between each ball. DO NOT FLATTEN. Sprinkle each ball lightly with sea salt flakes. Cover and chill overnight, or freeze for 15-20 minutes.

5. Preheat the oven to 375°F (190°C). Uncover the cookie dough and bake the cookies until the edges are golden brown, about 20-22 minutes. Let them cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.