Preheat oven to 375 degrees F. Line baking sheet with parchment paper or a Silpat non-stick silicone baking mat (Amazon Basics has these, they're amazing). Set aside.
In a medium mixing bowl carefully sift together the flour, baking soda and baking powder. Set aside.
In the bowl of a standing mixer, 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 if needed. Add the eggs, vanilla extract and almond extract and beat for an additional 2 minutes. With the mixer on low, slowly add the flour mixture 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. Whenever possible, I always refrigerate my cookie dough overnight. For whatever reason, I feel the cookies come out better. But, they're cookies, and will taste incredible either way, so no biggie if you're short on time (or patience).
With the oven preheated and baking sheet prepared, scoop out heaping tablespoons (I probably had 2 tablespoon cookie dough balls) of dough and place them on the baking sheet. Press down slightly with the palm of your hand to help them spread (but don't flatten) and sprinkle with a few flakes of sea salt (my images have more than a few flakes, this is for photo effect. While they were still delicious, and most definitely eaten, I would not recommend adding that much sea salt to your cookies).
Bake cookies for 10-12 minutes, or until edges are golden, but interior is still doughy. Remove from 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 or you can even store extra cookie dough in an airtight container in the freezer for later use.