Add all-purpose flour, bread flour, baking powder, and fine sea salt to medium mixing bowl. Whisk to combine. Set aside.
Add unsalted butter, brown sugar, and granulated sugar to stand mixer. Using paddle attachment, cream butter and sugars until smooth and pale, 3 to 4 minutes.
Add vanilla bean paste and beat for a few seconds. Add eggs one at a time and beat after each addition just until incorporated.
Add flour mixture to stand mixer one cup at a time, and beat on low just until combined.
Remove the bowl from the stand mixer. Add the chocolate chips to the cookie dough. Using your hands, a large spatula, or wooden spoon, incorporate the chocolate chips evenly through the cookie dough.
Divide the dough into two pieces. Roll the dough into logs and wrap in plastic wrap. Refrigerate at least 30 minutes, or overnight. I like to place the wrapped dough into round drinking glasses, so the dough doesn’t flatten when laid on a shelf.
Preheat the oven to 350 degrees F.
Line two cookie sheets with parchment paper.
Remove one cookie dough roll from the refrigerator. Unwrap and cut the dough into 1/3-inch thick rounds. Place 6 to 8 on a baking sheet. Let the cookies rest on the sheet while the oven preheats.
If desired, sprinkle the cookies with a little flaky sea salt.
The dough is forgiving, so you can mold the cookies into perfect rounds if they crumble or get a little out of shape when cutting rounds.
Bake for 10 to 12 minutes, or until the edges begin to brown. Remove cookies from oven and place on wire rack. Cool several minutes and then remove cookies from cookie sheets.
Cookies are excellent warm or completely cooled.
Store milk chocolate chip cookies in an airtight container for several days, or freeze up to one month.