In a medium bowl, whisk together both flours, salt, cornstarch, baking soda, and baking powder. Set aside for later.
2 Cups Bread Flour, 1 ¾ Cups All-purpose flour, 2 Tablespoons Cornstarch, 1 teaspoon Sea Salt, 1 ¼ teaspoons Baking Soda, 1 ½ teaspoons 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 the bowl as needed.
1 ¼ Cups Unsalted Butter, 1 Cup Granulated Sugar, 1 ½ Cups Brown Sugar
Add the eggs, one at a time, to the mixing bowl. Mix on medium speed after each addition until combined, scraping the bowl as needed.
2 Large Eggs
Add the flour mixture and mix on low speed just until combined. Be careful not to overmix, as this can make the cookies tough.
Stir in chocolate chunks by hand.
18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
Wrap the dough and place in refrigerator for a minimum of 2 hours. Remove dough from the refrigerator approximately 15 minutes before baking to allow it to soften slightly.
Preheat oven to 350℉ (180℃)
Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies.
Place the dough on prepared baking sheets leaving approximately 2 inches of space between each cookie.
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!