Chocolate Chunk Cookies Recipe

Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Set aside.
In a medium mixing bowl carefully sift together the flour, baking soda and baking powder. Set aside.
Using an electric mixer on medium speed, whisk together the butter, white sugar, brown sugar, and salt until light and fluffy (approximately 3 minutes), scraping down the sides with a rubber spatula as needed. Add the eggs, vanilla extract, and almond extract and beat for an additional 2 minutes. With the mixer on low, slowly add the dry ingredients and mix until just combined. Using a wooden spoon, stir in the chocolate chunks by hand.
(Optional step): refrigerate the dough anywhere from 2 hours up to 2 days in an airtight container.
Scoop out heaping tablespoons (1-2 tablespoons of cookie dough per cookie) of dough and place them on the baking sheet. Press down slightly with the palm of your hand to help them spread (but do not flatten) and sprinkle with a few flakes of sea salt (my images have more than a few flakes, this is for photo effect).
Bake cookies for 10-12 minutes, or until edges are golden, but the interior is still soft. Remove from the oven and allow them to cool on your baking sheet for at least 5 minutes before transferring to a wire rack.
Store leftover cookies in an airtight container. You may also store extra cookie dough in an airtight container in the freezer for later use.