Sift flours, baking soda, baking powder, and kosher salt into a bowl. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add the flour mixture, and mix until just combined, 5 to 10 seconds.

Drop the chocolate chunks in and incorporate them without breaking them, using a spatula if necessary.

Press plastic wrap against dough and refrigerate for 24 to 36 hours.

When ready to bake, preheat the oven to 350? (176?C). Line a baking sheet with parchment paper or a nonstick baking mat.

Scoop six 3 1/2-ounce mounds of dough onto a baking sheet, turning chocolate pieces that are poking up horizontally.

Sprinkle lightly with sea salt.

Bake the cookies until golden brown but still soft, 18 to 20 minutes.

Transfer the baking sheet to a wire rack for 10 minutes, then slip cookies onto another wire rack to cool a bit more. Repeat with the remaining dough.