In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugars together for 2 minutes on medium speed, until fluffy and light. Add in the eggs, vanilla, baking soda, baking powder, and salt, and continue mixing until incorporated, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in flour, mixing until just combined.
Stir in all chocolate chips until evenly distributed.
Cover dough plastic wrap and and refrigerate overnight, or up to 48 hours.
When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Using a large (3- tablespoon) cookie scoop drop the dough 2 inches apart on the baking sheet. Sprinkle with flaked sea salt, if using.
Bake for 12 minutes, or until the edges are golden. Remove from the oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling.