In a medium bowl, whisk together gluten-free flour, salt, baking soda, and baking powder. Set aside for late.
3¾ Cups Gluten-Free Flour, 1 teaspoon Sea Salt, 1 ¼ teaspoon Baking Soda, 1 ½ teaspoon Baking Powder
Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. A hand mixer may also be used.
1¼ Cups Unsalted Butter, 1 Cup Granulated Sugar, 1½ Cups Brown Sugar
Add the eggs one at a time, mixing on medium speed after each addition. Don’t forget to scrape the bowl occasionally to make sure everything’s well combined.
2 Large Eggs
Add the flour mixture and mix on low speed until combined.
Stir in chocolate chunks by hand.
18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
Wrap the dough in plastic wrap and chill in the refrigerator for approximately 2 hours. Take it out about 15 minutes before baking to allow it to soften just enough for easy handling.
Preheat oven to 350℉ (180℃)
Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
Using a cookie scoop (about 2 tablespoons per cookie), portion the dough and place the scoops onto the prepared baking pans, leaving about 2 inches of space between each to allow for spreading.
Sprinkle a dash of coarse sea salt over each cookie.
1 Tablespoon Coarse Sea Salt
Bake cookies for 12 - 14 minutes, or until tops and edges of cookies are browning.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Enjoy!