In large mixing bowl, beat the butter for about 30 seconds or until creamy. Add both sugars and beat for 2 minutes, scraping sides of bowl, then beat in vanilla extract. Continue beating until smooth.

Add one egg and beat on low until blended, then add the second egg and beat on low until blended. Add the salt, baking powder an baking soda and beat until blended.

Gradually add the flour, stirring until fully incorporated. Stir in the chocolate chunks.

Dump batter onto a large sheet of plastic wrap and press it all together. Chill for about an hour, then divide batter into about 40 chunks. Shape the chunks into neat balls. Put the balls of dough in a zipper bag and chill overnight.

To bake, preheat oven to 350 degrees F. Arrange balls of dough 2 ½ inches apart on lightly greased baking sheets and bake one sheet at a time for about 12 minutes or until edges are brown and centers appear set. Remove from oven and immediately sprinkle sea salt on top. Let cool on tray for about 2 minutes, then carefully transfer to a wire rack to finish cooling.