Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer fitted with paddle attachment, cream the butter and sugars together until very light, for about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, for about 5 to 10 seconds. Add in the chocolate morsels in and mix again just a couple of times.
Using a cookie scoop, scoop out the cookie dough balls (the size of generous golf balls) and place onto a lined baking sheet. For the ones you want to bake: wrap with plastic wrap and refrigerate the cookie dough balls for 24 to 36 hours. The dough can be refrigerated for up to 72 hours. For the rest, place into the freezer. For best results, freeze the cookie dough balls on a flat surface. Once frozen, you can place into freezer safe ziptop bags and keep in the freezer for up to 4 weeks.
When ready to bake, preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Arrange the cookie dough balls on your baking sheet and bake until golden brown but still soft, about 18 to 20 minutes (bake for about 23 minutes if your cookie dough balls are coming out of the freezer).
Immediately after removing from the oven, sprinkle on some sea salt and enjoy!