Chocolate Chip Cookies

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3 1/2 cups (17 ounces) all-purpose flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

1 1/2 teaspoons coarse sea salt, plus additional salt for sprinkling lightly on cookies

2 1/2 sticks (10 ounces) unsalted butter

1 2/3 cups (10 ounces) lightly packed light brown sugar

1 cup (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

18 to 20 ounces bittersweet chocolate, cut into large chip-size chunks (I recommend chocolate with at least 60% cacao content and prefer Scharffen Berger or Callebaut.)

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