Step 1

Preheat the oven to 375°F. Line two large baking sheets with parchment paper.

Step 2

In a medium bowl combine the flour, baking soda, baking powder, and salt.

Step 3

In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Add the eggs, one at a time, then add in the vanilla and beat until combined. Gradually beat in the flour mixture on low speed until combined. Beat in the chocolate chips and half the chunks.

Step 4

Weigh out 1/4 cup (4 ounces or 113 gram) portions of dough and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. Bake 6 cookies per pan. Press chocolate chunks into the top of each ball of dough.

Step 5

Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges and puffy. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Sprinkle with flaky sea salt, if desired.

Step 6

Cookies will deflate slightly as they cool. They are best the day they are baked but may be stored in an airtight container for 2 days.