Melt butter in a large microwave proof bowl in the microwave in 30-45 second intervals until melted. Set aside to cool.
Mix all dry ingredients in a large mixing bowl with a whisk until well blended.
When butter is cool, add your brown and white sugar. Mix with a whisk until a soft syrupy mixture forms. Add your eggs and vanilla extra and blend until mixed.
Add your butter/sugar/egg mixture to your flour until just blended with a spatula. Add chocolate chips/chunks until just blended.
Use #16 blue scoop (2 oz scoop) and scoop dough balls onto parchment lined baking sheets. Refrigerate dough balls for at least 24 hours before baking. When ready to bake: Preheat oven to 375 degreesPlace parchment onto your baking trayPlace cookie balls at least 2 inches apart. They will spread to 3-4" in width. DO NOT place them too close apart and make sure they have enough room to spread! (we bake 9 to a standard baking pan) Bake in a preheated 375 degree oven for 15-16 minutes or until edges are lightly brown. Rotate pan halfway at the 8 minute mark.
Optional: sprinkle a dash of sea salt over cookies right after you remove them. Let cookies cool before removing from the tray.
