Sarah Copeland’s Chocolate Chip Cookie for Modern Times

3 cups (420g) all-purpose flour

1 cup (120g) almond flour

1½ cups (300g) light brown sugar or (290g) coconut sugar

½ cup (100g) granulated sugar

1½ teaspoons baking soda

1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling

1 cup (2 sticks/225g) unsalted butter, melted

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

15 ounces (470g) bittersweet chocolate, chopped