Salted Chocolate Chip Cookies

Line two large baking sheets with parchment papers. Stir together all-purpose flour, whole-wheat flour, baking powder and baking soda in a bowl. Set aside.

Cream together butter, brown sugar, granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute.

Add eggs and vanilla; beat 2 minutes.

Gradually add flour mixture, beating until combined, about 30 seconds.

Gently fold in chocolate chops using wooden spoon or rubber spatula.

Divide dough evenly into 12 balls. Arrange 6 balls on each baking sheet, leaving 2 inches between each ball. DO NOT FLATTEN.

Sprinkle each ball lightly with sea salt flakes. Cover and chill overnight, or freeze 15-20 minutes.

Preheat oven to 375F. Uncover cookie dough and bake cookies until edges are golden brown, 20-22 minutes.

Let cool on baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.

Store in an airtight container at room temperature for up to a week.