In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy (about 2-3 minutes with an electric mixer).

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the high-quality dark chocolate chunks and semi-sweet chocolate chips, distributing evenly.

Cover the dough and chill it in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much while baking and enhances the flavor.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Using a cookie scoop or spoon, portion the dough into balls (about 1 1/2 tablespoons each) and place them on the prepared baking sheets, leaving about 2 inches between each cookie.

Sprinkle a small pinch of sea salt on top of each dough ball.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft and slightly underbaked for a gooey texture.

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Enjoy the cookies warm for the gooey, fresh-from-the-oven experience Jennifer loves!