Cream butter and sugar in the bowl of an electric mixer for 3 to 4 minutes. Add eggs one at a time, mixing until combined, add vanilla.

Add both flours, baking powder, baking soda, and salt. Mix on low until just combined. 

Add chocolate and continue to mix on low until chocolate is distributed. 

Transfer dough to a bowl or airtight container. Cover and chill for 24 to 48 hours. 

After chilling, preheat oven to 350°. Weigh the dough out into 70-gram portions. Roll into balls. Place 6 dough balls onto two parchment-lined baking sheets. 

Bake for 16 to 18 minutes. The edges should be golden brown, but the middle should be not quite done yet. 

Remove from oven, sprinkle with additional sea salt and cool on a rack for a few minutes before transferring to cool completely on a wire rack. Repeat until all cookies have baked.