The Ultimate Salted Chocolate Chunk Cookie

Everyone needs a chocolate chip cookie recipe, and this is one recipe you can rely on time after time. Sprinkled with sea salt and sprinkled with bits of bittersweet chocolate, this sweet treat isn't for the faint of heart. By baking it at a high temperature for a short period of time, the outside of the cookie gets a crunchy texture and golden brown color, while the inside remains tender, chewy and warm, as always. For an unsurpassed sweetness, put a ball of vanilla ice cream on it or drink it together with a tall glass of milk.
Preheat the oven to 450 degrees.Lightly pour the flour into dry measuring cups; smooth with a knife. Whisk together the flour, baking soda, baking powder, and salt.Beat the butter and sugar in an electric mixer on medium speed, scraping occasionally along the sides of the bowl, until light and fluffy, 2-3 minutes. Add the eggs and vanilla; beat until smooth, 4-5 minutes. Reduce the speed of the mixer to low and gradually add the flour mixture until smooth. Roll the chocolate pieces with a rubber spatula.Divide the dough into equal portions (2 tablespoons each) and place 2 inches apart on 2 baking sheets lined with parchment paper (maximum 6 cookies per sheet). Sprinkle the cookies with flaky salt and refrigerate for 10 minutes, until the dough is firm to the touch.Bake at 450 °, turning the baking sheets in the middle of cooking, until they are golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool. Repeat the process with the remaining dough.