Baking

• Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, baking powder, and salt.
• 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.
• Weigh out ¼ 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.
• 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.
• 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.