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Cream butter, sugar, and brown sugar until the mixture is nice and fluffy (approximately 3 minutes on medium-high speed).
Add both eggs and the vanilla and beat for an additional 2 minutes.
Add baking soda, baking powder, a bit of salt, and flour until cookie batter is fully incorporated.
Finally, add chocolate pieces and mix until well distributed.
Chill dough for 24–48 hours if you want them to be the best cookies ever.
Preheat oven to 360°F (182°C).
Plop balls of dough onto a baking sheet lined with parchment paper.
Sprinkle some sea salt over them before they go in the oven.
Bake for 10 minutes, until the edges are golden brown but the center is still light and puffy.
Remove from heat, slam down a few times to flatten out a bit, do another sprinkle of sea salt.
Allow the cookies to stay on the cookie sheet for an additional 2 minutes.
Transfer cookies to a room-temperature, nonporous surface to cool for at least 3–5 minutes before serving.