Emily Laurae

0 Whisk together your dry ingredients – the flours, baking soda, baking powder and sea salt in a bowl and set aside.
1 Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. This should take about 5-7 minutes. Make sure to take a second to scrape down the bowl before then adding your egg mixing for an additional 3 minutes. 
2 Slowly add the dry ingredients in three separate stages - the dough will look slightly crumbly but will eventually come together. Finally, mix in roughly chopped chocolate.
3 Using a medium cookie scoop, roll your chilled dough into small balls. Place the scooped cookie dough in an airtight container and let them rest in the fridge for at least 30 minutes or so until firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours!
4 When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
5 Place your preferred number of cookies onto a baking sheet, and bake for about 13-15 minutes or until the edges have JUST started to brown. Remove from the oven and reshape as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.