Pre-heat the oven to 360 F degrees. Line three baking sheets with parchment paper. Set aside.

Place butter in a saucepan and heat in medium-low heat until it is melted. Do not let it boil or sizzle. All you want is for it to completely melt. Take off the heat and set aside for it to cool.

Meanwhile, sift the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.

In a separate large mixing bowl, whisk the sugars and melted butter. Whisk in the eggs one at a time. Stir in the vanilla extract.

Switch to a silicon spatula (or a wooden spoon) and fold in the dry ingredients. Mix just until incorporated.

Add in the chopped chocolate and mix until equally distributed throughout the dough.

Using an ice cream scoop (I used 2” ice cream scoop), divide the dough into smaller portions. Arrange them on baking sheets, leaving 3 inches in between each.

Sprinkle each cookie with sea salt. Bake on sheet at a time, until the tops are cracked and lightly golden, but they are still soft in the center, 10-12 minutes. Also, make sure to rotate the pan halfway through the baking process.

Once baked, let them rest in the sheet pan for 2-3 minutes and then transfer to a wire rack. Let them cool for 20-25 minutes. Serve.

Keep the cookies in an airtight container for them to keep their freshness up to a week.