Preheat the oven to 350 degrees F. Line sheet pans with parchment paper, set aside.

Place the chocolate chips and butter into a microwave-safe bowl. Microwave for 30 seconds, stir. Microwave at 15-second intervals, stirring in between until smooth and melted. Let stand at room temperature for 10 minutes.

In a medium-sized bowl stir together the flour, baking soda, baking powder, and fine sea salt, set aside.

In a large bowl whisk together the sugar, eggs, and vanilla for 2 minutes until slightly frothy and pale yellow.

Add in the cooled chocolate mixture and whisk to combine.

Add the dry ingredients to the wet and fold it in until there are no dry patches.

Using a 1.5 tablespoon-sized cookie scoop, or eyeballing it, place dollops of the cookie dough onto the prepared sheet pans 3 inches apart.

Bake for 11-12 minutes until the cookies are crinkly on top and appear shiny. Immediately sprinkle with a little bit of flaked sea salt. Let cool for 10 minutes on the sheet pan. Transfer to a wire rack to cool completely.