In a medium size bowl whisk together the flour, baking soda, and baking powder. Set aside.

Cream together the butter, sugars, and vanilla in a medium to large mixing bowl with an electric mixer until fluffy.

Add the egg and mix until no yellow streaks are visible.

Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.

Using a wooden spoon, stir in the chocolate chips making sure they are evenly spread through the dough.

Line baking sheets with parchment paper.

Scoop the dough and shape into little balls weighing 60g each (about 2 tablespoons) and place them 2-3 inches apart onto the baking sheets.

Sprinkle with flaky sea salt.

Cover the dough and refrigerate for 1 hour.

Preheat the oven to 325°F.

Remove the dough from the fridge and bake for 15 minutes.

Allow the cookies to rest on the cookie sheet for 2 minutes before transferring the cookies to a cooling rack.