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Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until the mixture is nice and fluffy (approximately 3 minutes on medium-high-speed, seem like forever so watch the clock)
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.
The cookie batter will be somewhat thick and quite sticky, so use your hands to plop balls of dough onto a baking sheet lined with parchment paper. I prefer dough balls slightly larger than a quarter (8 per sheet)
Sprinkle some sea salt over them before they go in the oven
Bake for 10-11 minutes, until the edges are golden brown but the center is still light and puffy.
Remove from heat, slam down (hard, like SLAM them) to flatten out a bit
Transfer cookies to a room-temperature, nonporous surface to cool for at least 3-5 minutes before serving
You can refuse the parchment paper - just brush off the excess salt