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

Place about 2/3 of butter in a skillet, melt and lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted.

Mix in sugars. Add eggs one by one, mixing well after each addition. Mix in vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice.

Add dry ingredients and mix at low speed until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.

Cover in plastic and refrigerate for 24 to 36 hours.

When ready to bake, leave dough at room temperature for one or two hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Place mounds on baking sheet and press to lightly flatten onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13 minutes.

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm or at room temperature.